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Best PostsTorrisi Bar & Restaurant New York Yelp Reviews
Latest Reviews On Yelp
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34 Reviews
0 Replys |
wth? lol is this like a massive plot from all the
wth? lol is this like a massive plot from all the influencers / food bloggers alike to "emperors new clothes" us into thinking that this place is awesome when really its whaterver? HAHAHA Okay how to snag a res: - walk in and put your name down. i went on 4th of july weekend on a friday at 7p and was able to get seated by 845 and had a PRIME spot The vibe: - the service truly is impeccable, they were so nice and sweet - the clientele tbh is NOT as sceney as you think. i think there are "scenier" spots in nyc. maybe bc i went during 4th of july weekend, and everyone was probably in the hamptons but the clientile also skewed older than i thought. so imo it's not the MOST FUN place to people watch haha The food: - the free bread was AMAZING i loved it so much i got two baskets (which lol normally i din't even take a bite of a piece of the bread) - the cucumbers (everybody and their moms talks about these cucumbers, and while they were good, nothing game changing to rave about. (my mom's smashed cucumber salad taste better and is cheaper) - endive salad: not much to rave about - tortellini pomodoro was delicious! lots of filling inside. came with like 7~ lol which is barely a meal for yourself but fun to share - at the end of the meal they give you free italian ice and italian cookies. it is really sweet that they do that but it was not good I think this restaurant excels in their customer service and making you FEEL like you are a VIP and comes with the vibe / exclusivity but overall I wouldn't go back.
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0 Replys, 0 commentsThis place is definitely worth the hype in terms of food
This place is definitely worth the hype in terms of food quality, service, decor etc. It's impossible to make a reservation so I did a walk-in for lunch. Even for the starter bread, I immediately knew the food will be great here- the bread was chewy and went perfect with garlic herbed butter. For the main dish- this was one of the best pasta I had in Manhattan. I normally dont like cavatelli but they infused with curry flavor, making the pasta spicy and more flavorful. I HIGHLY RECOMMEND THE PLACE AND WALK-in for lunch if you cant secure dinner reservations!
Be the first to Reply0 Replys, 0 commentsIncredible.
I find the Italian food scene in NY to be overhyped usually and not worth the price but Torrisi was nothing short of fantastic from the food to the ambiance to the service. And let's be real...seldom do NY restaurants deliver on all 3 fronts. Despite having a 5:15pm rezzie on a Saturday, the place was packed. The star of the show was the off-menu cacio e pepe. My sister had dined before with her bf and they knew about that dish. It was unreal...we ordered a 2nd. Best decision ever. Other standouts included the cucumber New Yorkese (wow what flavors!) and the raviolini with prawns and saffron. So good. I think what I love about Torrisi is that you can taste the simplicity of the dishes in the sense that it's few ingredients but all of excellent quality so you can actually taste the ingredients vs dishes masked with butter and cream. True Italian food is exactly that. AND we didn't feel heavy after our meal, which is insane considering how much we ordered. This is my new fav restaurant in NY and I'll def be back !!! Shoutout to our server Marcus (I think), who was an absolute delight and guided us well. We also had a bottle of the Radici 2017 Taurasi at the recommendation of the sommelier and it was fantastic. Full body, medium tannins, acidic, berries, smooth. Yum.
Be the first to Reply0 Replys, 0 commentsService was impeccable.
The fish and the pasta were some of the best I've ever had in my entire life. The drinks were fabulous, and the restaurant was buzzing even at midnight. It is worth the hype.
Be the first to Reply0 Replys, 0 commentsThis is a rising NYC restaurant that I was surprised I
This is a rising NYC restaurant that I was surprised I almost failed to secure my one and only opportunity for a reservation here for my recent NYC trip. Reservations go poof about 10 seconds after they release, but I was able to grab a Saturday lunch spot without much issue on Resy exactly 30 days ahead. This is a sister restaurant to Carbone, also by the Major Food Group. Carbone is still way harder to dine since their reservations, even with $50/person deposit, still get booked faster than this place. The most memorable thing here is not the pasta, but the cucumbers hehe. Yes, $20 cucumbers, and my friends joke about it, but it was so refreshing and a bit tangy to whet the appetite. My friend that was accompanying my party of 2 reservation last minute couldn't make it, but the hostess graciously seated me solo in still the tables in a 2-top without hesitation. Regardless I wanted to try what I wanted to try so I ordered almost 2 people worth of dishes and break my wallet accordingly. I started with the cucumbers New Yorkese and got 2 pasta dishes - the 2 popular ones - tortellini pomodoro and Cavatelli with Jamaican beef ragu. The cucumbers New Yorkese, as I hyped up already, is hands down an excellent starter and must be ordered. Especially if you over order food since this increases your appetite and cuts down the heaviness of most of the dishes. The dill and cilantro here further enhance this dish. The tortellini pomodoro is their signature here but is the "worst" dish that I got out of the 3. It was cooked a bit on the softer side and aside from the fresh tomato sauce, nothing really stood out nor was it that flavorful. The cavatelli is quite special and tastes a bit like Jamaican oxtail stew but with ground beef patty instead. It does have a spicy kick but the waiter warned that it was "really spicy" but it was just a bit heavy with a spice kick only. The pasta is cooked perfectly al dente! At the end, they still gave 2 people's worth of desserts. I got to try the Meyer Lemon and green apple Italian ice, as well as an almond-tasting pastry that I remember having (or some variation of) at Carbone that was really delicious. Service is excellent and is a bit above what I expect for a one Michelin star. They know how to serve and when to hold off the dishes as I take my time eating. They were excellent in giving wine suggestions that were not simply the most expensive options, suggesting a range that is really reasonable. I ended up shelling out about $125 for myself but then this is enough for 2 people for a light meal as I was fairly stuffed at the end. Despite the miss of the signature dish, this is still a 5 stars since the cucumbers and cavatelli were really really good and almost comparable to my favorite Italian restaurant in LA so far, Bestia.
Be the first to Reply0 Replys, 0 commentsOf course it's incredibly hard to get a reservation.
Glad we tried it but honestly not worth the headache. The bread and butter service at the beginning was great. The Italian ice and Italian cookies at the end were a nice service touch but none of them were particularly good. The clam boule was delicious. The tortellini dish we got was really just ok. But the chicken entree was absolutely incredible. Beyond the food, the staff all seem unhappy. The explanations are rehearsed but not a single person seems to like what they are doing or say it with any interest, makes me wonder about the culture of the place. I'm sure they must deal with some very difficult people, but it just wasn't a friendly environment.
Be the first to Reply0 Replys, 0 comments2nd time at Torrissi and wasn't the best experience based
2nd time at Torrissi and wasn't the best experience based on the food. We thought we were getting dover sole francaise but it was dover sole with curry on it. Weird flavor and didnt work especially for $59. They should describe the dish more clearly on the menu. The tortellini was overcooked and not al dente. The pomodoro was bland. Sourdough bread was very good I will say. Not sure if it was an off day but not a great meal overall.
Be the first to Reply0 Replys, 0 commentsAs a diner in this age of hard-to-get restaurant
As a diner in this age of hard-to-get restaurant reservations. I'm always wondering if a restaurant is more hype or substance. When carbone was the hottest ticket in town about 2 years ago, I missed out on that wave. Now, it seems like Carbone's younger sister, Torrisi, has taken the limelight. Fortunately I can say from my experience that it's not all hype. The food is amazing. I came here for a private event and we rented out the back dining room. The room was large enough to accommodate at least 20 people comfortably. That also had a functional stove and oven in there (maybe for cooking classes or demonstrations?). They started us off with drinks and passed hors d'oeuvres followed by a custom menu of family style dishes. I didn't have the clam boule but I heard this was one of the most popular staters of the evening. I thought the service was really attentive and the ratio of staff to diners was appropriate for the event. It was white glove service without feeling overly stuffy. In terms of food, we had a good sampling of a variety of their best dishes. The standouts for me were the Cucumber New Yorkese (I wouldn't think cucumber could blow me away but this did. Very addicting and refreshing), the octopus nah Trang (I loved the fusion of flavors- somewhat sweet with a char) and the chicken all griglia (this was the star of the show. Im not usually impressed by roasted chicken, especially at high end restaurants, but this chicken was to die for. The skin was so crispy and well seasoned and the inside was juicy. GET THE CHICKEN.) The tortellini pomodoro deserves an honorable mention as well. The cheese was light and delicate so it didn't feel heavy. The only item I didn't enjoy was the spaghetti with lamb amatriciana. The taste of the lamb was a little too overpowering for the dish. Overall, it was a great sampling of food and I definitely had to pace myself. I wish the time between the courses had been shorter because I found myself losing my appetite, but it was otherwise good. For dessert, I tried the Sicilian date cake and almond cheesecake. Of the two, I liked the date cake more, but I definitely prefer the savory dishes. Next time I come (hopefully soon), I'll have to try the cavarelli with Jamaican beef ragu. I really applaud the creativity at Torrisi and I like how they incorporate other cuisines into the menu. This is definitely a must visit if you're torn about which Michelin restaurant to visit next.
Be the first to Reply0 Replys, 0 commentsFood is special and I had a great lunch here.
Service was wonderful, we had a number of plates to share and loved pretty kuch everything. Spectacular flowers and the bar is next level gorgeous . Bread was delicious. Salad next level. I can't remember everything we had (went there three weeks ago) but it knocked my socks off. Really hard to get reservations but the four of us had a late lunch at 1:45 and stayed until 3:30. Great location near Puck Building and fun neighborhood to bounce around. I can't wait to go back.
Be the first to Reply0 Replys, 0 commentsWhat can I say.
...but I will be coming back again!!! The decor and ambiance of the restaurant is gorgeous and as for the service and staff they are on point. They are so friendly and efficient. And as for the food, what can I say but mmmmm....give me more. The food will have you wanting to come back again and again. Love how fresh the pasta and all the dishes taste like. Must try restaurant in nyc.
Be the first to Reply0 Replys, 0 commentsWOW what can I say about Torrisi!! Now I know why it is so
WOW what can I say about Torrisi!! Now I know why it is so popular and super hard to get a reservation! They have 13 tables in their dining room section and some tables in the bar area while also having some bar seating where I was put. For Bar seating it's only for 1 or 2 people that you can make a reservation for. The open concept I thought was really cool. There is the kitchen and then a little bar area with no chairs where people can grab drinks and wait till their table is called or if they just want to come in for drinks they would just be standing around this bar area. Which is next to this open kitchen concept. The Space itself is in the Puck building, which is a famous NYC building. It is an Italian restaurant that is a part of MFG (Major Food Group). The cocktail/wine/ spirit list is wonderful. I opted for their Espresso Martini as I heard great things about it. They top it off not with Espresso Beans but with chocolate. So tasty! My friend had an Old Fashioned and then a glass of wine. Food wise I ended up getting the Tortellini pomodoro and my friend got the Cavatelli with Jamaican beef Ragu. We also got the penne with porcini chanterelles. The bread is a sesame sourdough that comes with herbed butter. Both are delightful. We both enjoyed our meals very much. The Cavatelli is spicy if that is your thing. For dessert we got sorbet samplings of different flavors: Green apple, lemon and two others I do not remember what they were. Our waiter/bartender was wonderful do not remember his name. He took all my food allergies very seriously and recommended items I could have from their menu. I would come back here in a heartbeat even just for the Espresso Martini...YES it is THAT GOOD!!
Be the first to Reply0 Replys, 0 commentsGeneral: 2 couples for dinner.
We came in to a historic Puck building on time. We were promptly, within about 2 minutes, seated at the table. Asked for a corner booth to escape noise, and were promptly accommodated. Décor: Thank you guys for not falling into a boring white-on-white routine. Design is pretty good, although the lighting is too subdued. Very low lighting levels create a mysterious atmosphere and hide some features designers do not want to emphasize. We had to employ our cell phone lights to read the menu. Sound: Music was too loud and patrons generated a tremendous amount of additional noise trying to be heard. Fully-occupied tables and booths are positioned too close to each other to maximize space utilization. Hence, more noise per square foot. A conversation is impossible unless you sit next to each other. One waiter was going down on one knee to be closer to diners in order to be heard. Bathrooms: One bathroom is on the main level and two bathrooms are in the basement. The generously-sized bathrooms are clean and well appointed. Food: Complimentary bread: Was cold and appeared a bit wet to the touch-usually it is caused by either refrigeration, to preserve its freshness, and not reheating it well before serving, or by under baking it, or both. Oregano butter, on the other hand, was tasty and very soft-great for spreading. Dressed oysters: The amount of horseradish was so overwhelming that we ended up removing it from the oysters, and what we couldn't remove was still too much. Sweet and sour sardines: The night's special had an excellent taste thanks to an extent to the accompanying sauce. However, the dish consisted of 2 (two) medium-sized sardines that cost $38. If you factor in tax and tip, the two sardines ended up at $50. Way too rich. Bonito crudo: Bonito, sometimes called skipjack tuna, is highly perishable. Bonito tasted fine. Octopus Nha Trang: Slightly seared octopus was too tough. Octopus is a tricky dish to prepare, both undercooking or overcooking causes it to be tough. Raviolini with Prawns and Saffron: The best dish of the night, even though it was over salted a bit. Dover Sole Francese: Dover sole appeared to be too inexpensive at $59 when compared to Dover sole offerings at a similar class restaurants, where one has to shell about 30% more. That is until we tried it, it was 30% less tasty than at other similar establishments. Of course, it sounds funny to measure taste differences in percentages, but the words "less tasty" would not relay the message. Let's say the dish was not memorable. Black Sea Bass Dogana: The Sea Bass was to our liking. The Italian La Dogana reference was well-documented in reviews by others. Capellini Cantonese with 1/2 lobster: Lobster was tough. At $85+Tax+Tip one would expect a better-tasting product. Affogato: Pleasant dessert of expresso granita, hot fudge and vanilla ice cream. We found a piece of plastic in the dish-see Service below for what happened next. Drinks and vine: Not enough was consumed to comment on. Service: Well-orchestrated, courteous and very helpful. Staff is dressed properly, even busboys. We reported to our waiter about our plastic discovery and handed him the piece. In the next few minute we received a visit from a maître d'/floor captain who asked us whether we desire anything else. We politely declined. Upon the arrival of our bill, we were pleased to see that we were adequately compensated for a number of items we consumed. We would like to compliment the senior staff for a prompt and proper handling of the problem. Classy save! Conclusion: Most of the time hospitality lags behind food. In this case, the issue is reversed-hospitality is excellent. Food, on the other hand, needs to catch up. NYT reviewer awarded 3 stars out of 4 about a year ago. We say 3 stars are still appropriate for everything but...food.
Be the first to Reply0 Replys, 0 commentsThe best Italian spot in the city! Your wallet will feel a
The best Italian spot in the city! Your wallet will feel a commensurate amount but it's very much worth a special night. Everything from the appetizers to pastas to dessert was wonderful. I personally loved the duck and all their pastas. The affogato is also a must try. We did also try their off-menu bao - I understand the appeal but preferred the classic items. Service was impeccable. Team knew the menu well and offered great wine suggestions. Definitely add it to your splurge list.
Be the first to Reply0 Replys, 0 commentsWe came on a Friday night, 11pm with reservations that were
We came on a Friday night, 11pm with reservations that were made a month in advance. Street parking was available due to the late night. The hostess was pleasant which is rare for nyc restaurants and our waitress was Raquel. Every single thing about Torrisi is exceptional. Torrisi lives up to the reputation it has received. I was finally able to come after a failed birthday dinner attempt. Every dish is fresh and delicious. The restaurant has an open kitchen. The service is top notch. The music seemed to be strictly 90s hip hop and rnb. I really can't speak highly enough of the dining experience we had. Raquel gave perfect recommendations and knew exactly how to pair our dishes and their timing. The chicken was so well seasoned and tender. I have never tasted anything like it. From the perfect skin to the juicy meat. Which was a little pink on the inside. All the pasta dishes we had (4) were light. The dessert was out of this world. As late as our reservation was, we left feeling light and didn't have an upset stomach afterwards. I hope to be able to return in the near future so I can better put into words the perfection that i experienced.
Be the first to Reply0 Replys, 0 commentsTorrisi is a restaurant that aims to impress and I have to
Torrisi is a restaurant that aims to impress and I have to say, it may be the best restaurant I've been to this past year. Set in an incredible building, with super tall ceilings and an exposed brick roof, it certainly doesn't feel like a lot of the other cramped restaurants downtown. I don't want to imagine how much it costs to operate in a space like this. Like all MFG restaurants, the service orchestrates itself like a well-oiled machine. It's professional, efficient, and accommodating. Dishes get sent out fairly quickly and you don't feel rushed through the meal. The food is what I would call "Italian and New York inspired." The food seems pretty heavily influenced from various New York staples and Torrisi just makes it work. The zeppole comes out with both Italian and American hams and the texture of of the zeppole itself is incredible soft. The "Duck alla Mulberry" is incredibly rich and tender, served with a sweet mulberry sauce and Swiss Chard that tastes strongly of butter. It can be a pain to get a reservation here, but this is one of those instances where I'd say it's worth it. Can't way to come back.
Be the first to Reply0 Replys, 0 commentsGot lucky with a same-day res in the dining room for 3
Got lucky with a same-day res in the dining room for 3 people and had a blast. Hype aside, the food is awesome (much better than Carbone and The Grill) and service is wonderful. Dining room is also gorg (I came here a few times when it was Chefs Club, and they did a good job with the remodel). I started with the perfect martini, which lived up to its name, then we all shared: + Charred clam boule + Italian and American hams with zeppole + Tortellini pomodoro + Cavatelli with Jamaican beef ragu + Fennel and grapefruit cocktail + Duck alla mulberry + Penne with mushrooms + Sicilian date cake + Affogato My favorite dishes were the ham with zeppole, tortellini pomodoro and duck. Fennel and grapefruit, penne and desserts were also standouts. Finally, I have to commend them for the pacing, which was totally on point. It was a rare meal at a ~hot~ restaurant where it didn't feel like they were just trying to turn the table. Can't say that for most restaurants in NYC these days.
Be the first to Reply0 Replys, 0 commentsDelicious food and amazing service.
All of the pastas were so good. We wish we could've had eaten more!
Be the first to Reply0 Replys, 0 commentsMe and my friends went there for dinner.
The place looked like industrial soho Italian restaurant with open kitchen. Each good that we tried were amazing and service was great. You feel like what you ordered was personalized for you. One menu was served late and they gave us complimentary sides. It was worth the wait and money spent. Would highly recommend this place and hopefully be back soon.
Be the first to Reply0 Replys, 0 commentsI loved the food at Torrisi! Don't miss out on the Italian
I loved the food at Torrisi! Don't miss out on the Italian hams with zeppole as the cured meats are not too salty and pair well with the pineapple jam. The free sesame bread with oregano butter is delicious too. We also had the aji horse mackarel and clam bouchole for appetizers. The pomodoro pasta was my favorite, simple but I would definitely come back to eat it again. We also had the linguini with pink Manhattan clam sauce which was nice to try. We also got the almond cheesecake with cherries for dessert which was light and airy but still was filling. They also give Italian ice and cookies at the end. The service is great and is a nice ambiance for a fancy meal.
Be the first to Reply0 Replys, 0 commentsWorth the accolades! We were first in line when arriving at
Worth the accolades! We were first in line when arriving at 11:15am to snag bar seats. The bar area was comfortable and elegant with beautiful marble top and cushioned bar seats with backs to hang our jackets. Complimentary bread had a lovely tasty crust and springy dough and along with the creamy butter, already set our expectations high. Yes the ham with pillowy zeppole and dressed endives did not disappoint. Raviolini w prawns (nice kick and fav), seabass dogana, and linguini in pink clam were delicious. I regretted not balancing the meal better and should have ordered one simple pasta like tortellini pomodoro (looked heavenly at my neighbor's spot). We were lucky to have fantastic Charlie as our server, who was attentive and patient.
Be the first to Reply0 Replys, 0 commentsHad a reservation for two for a Saturday evening.
I believe they take walk ins for the bar, but otherwise I strongly encourage reservations. The reason I didn't give 5 stars is because some of the food was a miss (ie: burnt, overly salted, etc). But I take it as new restaurant growing pains and I think this is worth checking out. I'll definitely be back!Service: we had to wait around 20 minutes for our table, despite being on time for our reservation. But we didn't mind - we weren't in a rush. You can grab a drink at the bar and watch the kitchen. Our server was great, as well as the sommelier! Ambiance: the restaurant is beautiful. Spacious, high ceilings, warm lighting, original brickwork. It's feels elevated, but cozy. Definitely a good spot for celebrations, dates (if you're really wanting to impress), or just if you want good food. You can easily dress up or go a bit more casual. The bar area is also quite large - saw a lot of people just having drinks and a snack. Food: I ordered the below for two people for family style (it was too much food):-Cucumbers New Yorkese: light and refreshing, has nice hints of dijon that pairs well with the fresh herbs. If you like cucumber salads at Asian restaurants, give this a try. -Charred Clam Boule: alright, this was a miss because our buns were completely burnt on the bottom. Like, almost inedible. We should've sent them back, but didn't which was our fault. I will say, aside from the burnt bun, this was delicious. The clam topping might've been the most flavorful thing we ate. -Octopus Nha Trang: another slight miss. It was way too salty. However, the octopus was perfectly cooked - charred on the outside and tender in the middle and there was great flavor. But overall way too salty. -Tortellini Pomodoro: SIGNATURE DISH. A must. Likened to Carbone's spicy rigatoni. Simple, but delicious. -Spaghetti with Lamb Amatriciana: again, delicious. Zesty and the lamb was not overpowering. -Capellini: this was a special for the night. Fresh pieces of lobster and a light mild sauce. This was good, but I actually liked the tortellini and amatriciana more. They pack more of a bunch for flavor. -Chicken Alla Griglia: this was good, but by the time it came out I was stuffed. If I had to choose between the pastas and entrees, I would do the pastas all day long. -Affogato: this is GIANT. Good, but the standout was the almond cake. -Almond Cheesecake: delicious. Favorite dessert by far. They also give you free cookies so you kind of don't need dessert, but the almond cheesecake is worth ordering.
Be the first to Reply0 Replys, 0 commentsTorrisi is located at the iconic Puck Building in NYC, with
Torrisi is located at the iconic Puck Building in NYC, with the German round arch architecture giving the floor a high ceiling and what looked like the wrought iron-like pillars which reminded me of classic street lamp posts inside. You enter, and a staff member will seat and take your coat, and you walk past a large open kitchen; the kitchen countertops are actually standing bar tables where folks were placed later that evening. This is the former Chef's Table location before, I believe. Unisex bathrooms were down a half flight and full flight of stairs.The private room had two doors that were left open the whole night, and can seat 12-18 pretty easily. Inside there's a small kitchen to cook custom dishes, or example cooking course perhaps? The room itself was warm and a bit stifling in the back which took away from the meal overall as I ended up drinking a lot more water to try to cool down than I would otherwise; air flow not the best even with the doors open and the palm plants were doing their best to annoy as staffers and diners brushed past throughout the meal. Dinner was pre fixe given the groups size; they originally wanted only two choices per course but our host prevailed on getting three for apps and pasta. Drinks were refilled regularly through the night until dessert where that was less evident.Appetizers:Bread was a sesame roll with a wonderfully herb spiced butter that everyone on my side of the table liked; it was also very good to sop up the sauces during the meal; we asked for more. The escarole and endive salad was very pretty and was very good once I figured out how much persimmon, cheese, endive and escarole to add to each bite, which took a bit of work figuring out. The octopus was ok; middle pieces done well but the end of the tentacle pieces like the one I had were over cooked and burnt too much for me to enjoy. But the side pepper here was a nice touch of heat on the dish.The hams with zeppole; the zeppole excellent but hams didn't stand out for me; have had better Iberico ham. Pastas, the best course, IMHO:Tortellini pomodoro was a wonderfully smooth filling, mild and enjoyable, a big pillow of pasta that was a little harder at the edge and soft in the middle. While the acidity offered by the red sauce was fine, I would've preferred almost a bit of pepper cream or similar to spice it up. That same mildness of the dish overall contributed to some people thinking it was a boring.Rigatoni with lamb I liked the best; others found it too sweet, but I enjoyed the gamey lamb as I expected with the pasta; the bits of sausage that added a savory crisp and fatty bite in between was a great change up for the plate. This does require that you like lamb, of course. The penne with black truffle, a solid if straightforward dish that didn't aim to surprise. Lots of black truffle, noodles done perfectly al dente, and butter sauce which all left a very rich flavor, albeit heavier. Main course was the most disappointing for me:Dover Sole Francese took a filet of dover sole and breaded the filet, on top of a Francese sauce... I prefer a simpler version of the fish grilled w/olive oil, salt, pepper, and lemon. Guess just not a fan of the breading technique overall. Deboned mostly except for a piece at the edge.Skirt steak was nicely plated and perfect medium rare in the middle; again the edge piece I had was a bit too blackened/burnt to the point of being well done, but the heavy application of sauce on that and the onions kept it from being dry. Sides included very thinly cut scalloped potatoes that I consider better than either the steak or the sole, and a side of Chinese broccoli which was ok. Might've been better with the skirt steak sauce now that I think of it. Dessert was the last course, where we had a quick aperitif of a lemon or apple Italian ice first, then:Chocolate and Hazelnut Napoleon was decadent, and could've used a thinner sheet of phyllo-like crust. In fact, if the whole Napoleon had been a little less of each element, it would have made for a much more enjoyable and complete bite. As it was, it was too tall to put all the layers in at once so you had to eat it in piecemeal and broken up. A bit of gelato or ice cream would've balanced.The almond cheesecake on the other hand was the flattest piece of cheesecake I've ever seen. The crust I wish was a bit more crunchy and firm and I made the mistake of eating this one second after the Napoleon. The much milder flavor of the almond was completely lost after the chocolate and hazelnut earlier. Overall, I highly recommend the pastas. I'll be back here to try more of those, and perhaps some of the appetizers. The main meat courses, I'd probably skip if I was on my own, another pasta or appetizer instead might have been more enjoyable. I also think the main room would be much better dining experience, getting to see the open kitchen and likely be much cooler than less stifling.
Be the first to Reply0 Replys, 0 commentsI had such high hopes for this place given all the hype
I had such high hopes for this place given all the hype surrounding it. But alas, it's just another overhyped TikTok/ instagram restaurant. None of the food was bad...but none of it was great. The menu was limited and the pasta dishes seemed to be going for traditional recipes with a twist. The flavors just weren't up to standard. As an appetizer we ordered the tuna with pickled caponata. The tuna was good, but the "pickled caponata" was just a random mix of greens thrown on the dish with cubes of tuna. It was bland and not memorable. Next, we ordered the linguini in a pink Manhattan clam sauce and the spaghetti with lamb amatriciana. The clam sauce didn't have a ton of flavor. It kind've just tasted like peppers. The lamb amatriciana was probably the best dish besides the dessert. It was good but nothing great. We got the dover sole as a main. It wasn't crispy and there wasn't enough sauce. The only thing that was above average was the dessert. Overall, for the price, hype, and level of difficulty to get into this restaurant, it just isn't worth it.
Be the first to Reply0 Replys, 0 commentsI was so impressed by the impeccable service.
The staff was absolutely wonderful. I came here to celebrate my friend's birthday, and our server, the sommelier and manager made us feel like royalty. They made excellent recommendations, treated us with so much kindness and made the whole experience feel very special.The food was delicious! We especially loved the cucumbers and tuna crudo. What an amazing balance of flavors! We were trying to decide on a pasta, and didn't even consider the Tortellini Pomodoro because it sounded too simple. The server said we absolutely must try it, and we're so glad we did. This might be one of my favorite pasta dishes in all of New York. It was mind blowing how good it was. The tomato sauce had a delicate sweetness, and the tortellini was cooked to perfection. I will likely get this any time I go back.
Be the first to Reply0 Replys, 0 commentsTorrisi just has that energy the second you walk in, like
Torrisi just has that energy the second you walk in, like you're already attempting to plan when to come back. The bar space is so well done with impeccable service from the order of the drinks to the very end of the meal. We tried the tortellini pomodoro and the special pasta with Jamaican ragu. All around the meal was great. Is it significantly better than other top Italian spots in NYC? That I'm not too sure of yet.
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