I've been there 3 times and it never disappoints. The food is inventive, delicious and unpretentious. The atmosphere is warm and rustic, and the service has always been excellent.
I'm sorry to brought it up, but there are two mistake into the article.
1) The crostini in picture, as i can see, is all but "crostino", which stands for diminuitive of "crosta" which again means a surface like that of seasoned cheese. For a better measure you can assume a "crostino" should have been as high as a toast, and not as slice of loaf, which is what i assume from the photo accompanying the article. If there would have been a zoomed caption, causing my misperception, i'm twice glad to know it and to have brought it up so as to be corrected next time.
2) Who told mr. Wells the "italian style" consists of playing down the number of ingredients is, at best, in presumption of error. The presumption being that reducing the number of ingredients to taste better their high quality is not a reduction indeed, but a matter of taste. However, to whoever says that the "italian bar style" consists again of playing down the number of ingredients, i strongly suggest to take a look to the numerous types of "aromatized digestive/liquor" out there in commerce, starting maybe from the italian "vermouth" invented in the 1700 over a dispute between France ( wine exporter ) and United Kingdom ( major French wine importer ).
1) The crostini in picture, as i can see, is all but "crostino", which stands for diminuitive of "crosta" which again means a surface like that of seasoned cheese. For a better measure you can assume a "crostino" should have been as high as a toast, and not as slice of loaf, which is what i assume from the photo accompanying the article. If there would have been a zoomed caption, causing my misperception, i'm twice glad to know it and to have brought it up so as to be corrected next time.
2) Who told mr. Wells the "italian style" consists of playing down the number of ingredients is, at best, in presumption of error. The presumption being that reducing the number of ingredients to taste better their high quality is not a reduction indeed, but a matter of taste. However, to whoever says that the "italian bar style" consists again of playing down the number of ingredients, i strongly suggest to take a look to the numerous types of "aromatized digestive/liquor" out there in commerce, starting maybe from the italian "vermouth" invented in the 1700 over a dispute between France ( wine exporter ) and United Kingdom ( major French wine importer ).
2
"Stracci" means "rags? Who knew? It was also the name of one of the five families in "The Godfather."
2
Food looks and sounds great, but what glaring and ugly fluorescent lights...UGH!
Bet the place is very noisy and not conducive to comfortable conversation. Wish the lighting and atmosphere was as comforting as the food appears to be.
Bet the place is very noisy and not conducive to comfortable conversation. Wish the lighting and atmosphere was as comforting as the food appears to be.
Those fluorescent lights are weirdly beautiful and give off a striking and surprisingly warm, diaphanous glow that is inviting and unexpected. Fluorescent light is difficult to photograph well.
7
The evening menu is to try then die for!
2
I didn't care for Sodi's due to their reliance on butter in their "Italian" cuisine especially the pastas. Italians don't cook that way. At least they shouldn't. Admittedly, I have stayed away from Sodi's as a result so maybe they'd long ago changed their buttery approach. In any case, before I go to Via Carota, I'd first like to know if butter is again a ubiquitous part of their dishes. The review doesn't say either way.
4
if you'd put this on the same level as semilla, you must be kidding. one star at best
2
Thanks for the take on Buvette, the most insanely teeny-tiny restaurant in the land of small. For twenty years all of my favorite New York restaurants were oh so small and charming. And then came Buvette: I was cured instantly.
Via Carota looks worth a try.
Via Carota looks worth a try.
1
I want in these photos do not lie. On my way to Via Carota. Who cares if its snowing. May be easier to get a tabl before too many read this review and look at the photos.
7
Wish we could have seen that chandelier a bit more.
7
"it always makes me feel as if I’m on the set of a Wes Anderson film wearing a large trash bag while everybody else is dressed in vintage Boy Scout uniforms."???
I don't believe I've ever felt that way.
I don't believe I've ever felt that way.
11
Sounds like my kind of restaurant!!
7