With TV shows, cookbooks and restaurants spanning the country between the three of them, Joseph Bastianich, Lidia Bastianich and Mario Batali, who partnered to found Del Posto in 2005, have become the Super Friends of the restaurant scene. Batali fanatics, leave your Crocs at the door this time: The ultra-luxurious décor demands more formal shoes, starkly contrasting Batali's more accessible ventures (Babbo, Lupa). No indulgence is spared, with marble in abundance, an elegant staircase leading to dramatic balcony seating, music from a baby grand piano, and even valet parking. Led by James Beard Foundation Best Chef; New York City finalist Mark Ladner, the food matches the backdrop in ambition, as classic Italian meets a contemporary approach elevated with French fussiness. Pastas headlining the menu have included sheep's milk ricotta
gnudi and risotto for two with Dungeness crab, jalapeño and minced scallion. Meats and fish are often portioned for two as well and sometimes are carved at the table.
"This food is accompanied by all sorts of pageantry and largesse ... At the bar you can get Bellinis flavored with persimmon, and winesFrom 40 regions of Italy."
-
New York magazine
Terrific food, distinguished by first-rate ingredients ... clear flavors and, more often than not, superior cooking."
- Frank Bruni,
The New York TimesJames Beard Foundation: Mark Ladner, Best Chef: New York City finalist, 2012
Michelin Guide 2012:* (very good)
The New York Times: **** (extraordinary); Critics' Pick
New York magazine:
*** (generally excellent); Critics' Pick
Zagat 2012:27 food rating (extraordinary to perfection)
The Village Voice: Critics' Pick
Reservations suggested. Jacket preferred. Full bar. Serving lunch Mon-Fri, dinner nightly.
With TV shows, cookbooks and restaurants spanning the country between the three of them, Joseph Bastianich, Lidia Bastianich and Mario Batali, who partnered to found Del Posto in 2005, have become the Super Friends of the restaurant scene. Batali fanatics, leave your Crocs at the door this time: The ultra-luxurious décor demands more formal shoes, starkly contrasting Batali's more accessible ventures (Babbo, Lupa). No indulgence is spared, with marble in abundance, an elegant staircase leading to dramatic balcony seating, music from a baby grand piano, and even valet parking. Led by James Beard Foundation Best Chef; New York City finalist Mark Ladner, the food matches the backdrop in ambition, as classic Italian meets a contemporary approach elevated with French fussiness. Pastas headlining the menu have included sheep's milk ricotta
gnudi and risotto for two with Dungeness crab, jalapeño and minced scallion. Meats and fish are often portioned for two as well and sometimes are carved at the table.
"This food is accompanied by all sorts of pageantry and largesse ... At the bar you can get Bellinis flavored with persimmon, and winesFrom 40 regions of Italy."
-
New York magazine
Terrific food, distinguished by first-rate ingredients ... clear flavors and, more often than not, superior cooking."
- Frank Bruni,
The New York TimesJames Beard Foundation: Mark Ladner, Best Chef: New York City finalist, 2012
Michelin Guide 2012:* (very good)
The New York Times: **** (extraordinary); Critics' Pick
New York magazine:
*** (generally excellent); Critics' Pick
Zagat 2012:27 food rating (extraordinary to perfection)
The Village Voice: Critics' Pick
Reservations suggested. Jacket preferred. Full bar. Serving lunch Mon-Fri, dinner nightly.