Opened by brothers Fernando and Gino Masci in 1981, this somewhat-cramped Greenwich Village classic has remained much the same since its founding. The dining room is Old World (though sparse), as is the doting, tuxedo-clad service. The prices, well ... not so much. But you'll find heaping portions of classic fine-dining Italian fare infused with enough garlic to keep any army of vampires, or just your date, far away from your bedroom at night. Jumbo shrimp scampi, sausage pappardelle, chicken Parmesan, and veal osso buco in a red wine sauce with porcini mushrooms headline the menu, but regulars will instruct you to pay attention to the laundry list of specials from your polished server.
"There's no big secret here, just the best ingredients (veal and shellfish are standouts) prepared with gutsy, garlicky, spicy sauces. ... [at lunch] it's rarely crowded and service is much more relaxed."
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New York magazine
"The food is magnificent and the portions, gargantuan. ... Complimentary grappa is served tablesideFrom a giant cauldron."
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Time Out New York"Il Mulino packs a wicked, almost crippling punch. Garlic, cream, butter, pancetta - the hits just keep on coming. ... its menu trots out proud warhorses: spaghetti carbonara and spaghetti Bolognese; fettucine Alfredo and shrimp scampi; veal Marsala and veal Parmigiana."
- Frank Bruni,
The New York TimesThe New York Times: ** (very good)
New York magazine: Critics' Pick
Zagat 2012: 27 food rating (extraordinary to perfection)
Reservations required. Full bar. Serving lunch Mon-Fri, dinner Mon-Sat. Closed Sun.
Opened by brothers Fernando and Gino Masci in 1981, this somewhat-cramped Greenwich Village classic has remained much the same since its founding. The dining room is Old World (though sparse), as is the doting, tuxedo-clad service. The prices, well ... not so much. But you'll find heaping portions of classic fine-dining Italian fare infused with enough garlic to keep any army of vampires, or just your date, far away from your bedroom at night. Jumbo shrimp scampi, sausage pappardelle, chicken Parmesan, and veal osso buco in a red wine sauce with porcini mushrooms headline the menu, but regulars will instruct you to pay attention to the laundry list of specials from your polished server.
"There's no big secret here, just the best ingredients (veal and shellfish are standouts) prepared with gutsy, garlicky, spicy sauces. ... [at lunch] it's rarely crowded and service is much more relaxed."
-
New York magazine
"The food is magnificent and the portions, gargantuan. ... Complimentary grappa is served tablesideFrom a giant cauldron."
-
Time Out New York"Il Mulino packs a wicked, almost crippling punch. Garlic, cream, butter, pancetta - the hits just keep on coming. ... its menu trots out proud warhorses: spaghetti carbonara and spaghetti Bolognese; fettucine Alfredo and shrimp scampi; veal Marsala and veal Parmigiana."
- Frank Bruni,
The New York TimesThe New York Times: ** (very good)
New York magazine: Critics' Pick
Zagat 2012: 27 food rating (extraordinary to perfection)
Reservations required. Full bar. Serving lunch Mon-Fri, dinner Mon-Sat. Closed Sun.