L'Apicio
(Fechado)Restaurante Italiano, Enoteca e Restaurante Americano$$$$
East Village, Nova Iorque
Os experts de Time Out New York e Eater recomendam este local
119 Dicas e avaliaƧƵes
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Will FlahertyNovembro 14, 2012Maple glazed squash is extraordinary. On the sides menu but might as well be classified as a dessert. Gotta get it.
Breeze SkrrtAgosto 14, 2015Food is great but always really salty. There's never much of a wait these days--the restaurant is huge--so it's a good bet if you're waiting until last minute in the neighborhood.
CatherineJaneiro 26, 2015The food was great, but the waiters and workers took turns asking if we were done every 5 minutes to the point where it got frustrating.
Amy LanFevereiro 25, 2013Great carrot and watercress salad. Pastas are a bit small but tagliatelle was excellent.
Charred octopus and brussels sprouts are amazing! Go for three courses and spread it out.
elizabeth millerDezembro 29, 2012Must haves: braised short rib polenta, pappardelle oxtail ragu and vanilla semifreddo
Pork chop at an Italian place? It's delicious. Don't forget to pay with Cover!
Bettina MJaneiro 21, 2013Order the apple cinnamon oatmeal pancakes for brunch and you'll dream about them later.
The first east side restaurant from the owners of Dell'anima & L'Artusi. Try the pasta, definitely.
Delia SarichAbril 19, 2014Go for the Charred Octopus app, the Agnolotti pasta, and a weird/loud playlist.
Jeni BulcockNovembro 22, 2014Like your cocktails a little on the bitter side? Try their Aperol cocktail.
Serious EatsFevereiro 4, 2014In a large, bright, occasionally noisy space, chef Gabe Thompson pulls off smart but crowd-pleasing Italian that's full of big flavors.
Sami AvilesAbril 15, 2013The pineapple tiramisu was a dreamy bunch of tropical flavors. Good ambiance for friends or dates.
Victoria NatenzonJunho 3, 2014Cute hangout spot. I'd come back for drinks but I can't say that the food blew me away.
Trace CohenFevereiro 19, 2013The braised short rib polenta and Bronzino were delicious - there was nothing left on my plate
Wilson ZhouAbril 28, 2014Gabe Thompson and Joe Campanaleāthe duo behind DellāAnima, LāArtusi, and Anforaāhave, for their latest Italian restaurant.
Oxtail Polenta and Agnolotti pasta are amazing! Highly recommend.
Justin FerrantiJaneiro 2, 2017Not your typical NYC restaurant given the size. Our waiter was very slow and monotone so didn't contribute to the best ambience.
Mike NickersonDezembro 19, 2016Standard Italian fare - nothing really pops out as being more memorable than other restos. Our waiter, Aaron, was not helpful or friendly - was offputting.
Anne MyersJunho 21, 2015The service was rather clueless, but the food was off the chain. My friend and I already made plans during brunch to return there for dinner!
Adam MerriamAbril 23, 20178.8..... perfect example of the subjectivity of these sites. Forget about the horrible service, the food was meh and meh, swimming in a sea of superior Italian restaurants in the immediate area
Nicky DigitalAbril 11, 2013Plan extra time in your schedule because they unapologetically sat us over 30 minutes after our reservation time.
White Negroni for the win! Best cocktail I've had in a while.
Jolie BennaimMarƧo 26, 2016So disappointed my second visit was one of my worst NYC dining experiences. the service is horrible. 5+ servers later and +30 minutes between drinks and courses. I won't be coming back anytime soon.
Sara ScornavacchiNovembro 28, 2012Sweetbreads Agnolotti and Orange Wines.. Don't Underestimate the Salads.
Dot. HuangMarƧo 27, 2017Ambience was nice. Food was a bit salty. Do not order the squid ink crab pasta
BonDezembro 24, 2012The NYT was right. Too salty on the garganelli ragu. Tuna tartar was great though.
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VocĆŖ tambĆ©m deve gostar de
- 8.8
"Atendimento impecƔvel e deliciosos pratos bem elaborados."
PĆ©ia Do Carmo - 9.0
"Great food. The pizza and focaccia were delicious. Very cool decor and interior. Service was quick and friendly. Great addition to the neighborhood. We will be back!"
Jessica Robinson - 9.1
"Get the cast iron focaccia, the onion torte, the rigatoni, and the bombolino. All stellar."
Larry Kooper
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