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Posted by Craig on 10/04/2007
A wonderful place to experience the authentic cuisine of a Tuscan trattoria. The antipasti makes your mouth water for the first course. The prosciutto is the best I've had. The polenta is great. Pasta, soups, and risottos made with the best ingredients. Fresh porcini, alba truffle, fresh seafood, and house made pasta. The best meat sauce in Manhattan. The veal chop is the best value in town, and as good as Babbo or Il Molino at a fraction of the cost. The arista (roast pork) is sooo good ...close your eyes and you feel your in a small town outside of Florence. Good wine list. Finish with desert, and then a fabulous coffee and grappa. Life is good. The wait staff needs a little work. More attention to detail is needed to complete a wonderful experience.
Posted by Roy Baez on 09/28/2007
I have taken my fiance to this resaurant as a romentic evening the Host has made every thing very special for us . He made us feel at home... We would like to thank you for a job well done!
Posted by Giovanni on 09/26/2007
I love the food there, especially the black angus Bistecca alla Fiorentina (steak) and the Florentine tripe. Those are really specilities! The pasta are home made and the wine list is simple but a really good value. Franco Fazzouli is a great host and always takes care of his guests.
Posted by Anonymous on 08/28/2007
They're putting out good food. The pistachio-encrusted salmon is great, though ask for it not too well-done, as one time it was dry. The pasta with bolognese is great.Just the basic pasta al pomodor was really good, as well.The service can be weak, as the owner has some pretty dense waiters, but they mean well. The vibe is lovely there, with a brass looking oven off in the back. It isn't too loud, which is refreshing. The ambiance is perfect. I am gradually becoming a regular. The one thing they have to get with is beer on draft. Some Stella or Harp on tap would be a perfect addition.