This Midtown gem, which bears the Italian name of da Vinci's
Mona Lisa, is twice as interesting and enigmatic as any Dan Brown novel. The lady herself adorns an exposed brick wall, and her eyes seem to follow the tasty Tuscan pastas as they pass through the tiny dining room, which, though unremarkable, has a distinctly cozy neighborhood feel. Begin with grilled calamari over julienned zucchini or a Caprese with plum tomatoes, house-made mozzarella and roasted peppers. The next course brings pastas such as pappardelle with lamb ragout and
tagliolini with porcini mushrooms, prosciutto, tomato and smoked mozzarella. Grilled lamb chops, veal saltimbocca and a couple of fish preparations round out the menu. Reflecting on your meal, you may just conclude that the Renaissance masters owed much of their inspiration to delicious northern Italian cuisine.
"There's a neighborhood atmosphere at this cozy midtown spot. Pasta specialties include homemade tagliolini and cavatelli, served with a variety of seafood combinations."
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The New York Times "Many of the classic dishes here hailFrom Tuscany ... There are the expected pastas-pappardelle, gnocchi, fettuccine alla bolognese, raviolini di ricotta e spinaci, rigatoni alla norma-and a few noteworthy surprises."
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New York magazine
Zagat 2012:21 food rating (very good to excellent)
Reservations suggested. Beer and wine available. Serving lunch Mon-Fri, dinner nightly.
This Midtown gem, which bears the Italian name of da Vinci's
Mona Lisa, is twice as interesting and enigmatic as any Dan Brown novel. The lady herself adorns an exposed brick wall, and her eyes seem to follow the tasty Tuscan pastas as they pass through the tiny dining room, which, though unremarkable, has a distinctly cozy neighborhood feel. Begin with grilled calamari over julienned zucchini or a Caprese with plum tomatoes, house-made mozzarella and roasted peppers. The next course brings pastas such as pappardelle with lamb ragout and
tagliolini with porcini mushrooms, prosciutto, tomato and smoked mozzarella. Grilled lamb chops, veal saltimbocca and a couple of fish preparations round out the menu. Reflecting on your meal, you may just conclude that the Renaissance masters owed much of their inspiration to delicious northern Italian cuisine.
"There's a neighborhood atmosphere at this cozy midtown spot. Pasta specialties include homemade tagliolini and cavatelli, served with a variety of seafood combinations."
-
The New York Times "Many of the classic dishes here hailFrom Tuscany ... There are the expected pastas-pappardelle, gnocchi, fettuccine alla bolognese, raviolini di ricotta e spinaci, rigatoni alla norma-and a few noteworthy surprises."
-
New York magazine
Zagat 2012:21 food rating (very good to excellent)
Reservations suggested. Beer and wine available. Serving lunch Mon-Fri, dinner nightly.