Falai
68 Clinton St. (Rivington St.)
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New York, NY 10002
212-253-1960 | Make Restaurant Reservations
Cuisine
Open
Dinner nightlyFeatures
- Private room(s)
- Outdoor dining
- Casual dressy
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Former Le Cirque pastry chef Iacopo Falai has a mini downtown restaurant empire, with two eateries on the Lower East Side and one in NoLIta. But his flagship restaurant happens to be his best. Clad in trademark white, Falai is a casual-meets-refined Italian venue with creative and elevated, but not stuffy, cuisine. In fact, Falai’s offerings tip-toe for a fine balance: elevating Italian cooking can be tricky, since the cuisine itself was never meant to take an haute route. But Falai does a masterful job of doing so. Thyme pappardelle in a mushroom ragù with a fig purée still sticks to its roots, despite its complexity. Polenta Bianca is layered with flavors---from chicken liver to dates. The monkfish two ways---seared and fried---is accompanied by a supporting cast of bold scallops and wading in a pool of tomato-saffron broth. The wine list, all Italian, could be less expensive, but with food this good, it’s easy to talk yourself into splurging a bit. Service is relaxed, but professional.
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RESTAURANT AWARDS
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DINING ON A BUDGET
Splurging at top-rated restaurants is fun for special events, but where can you go for a good quality meal that won't break the bank? Gather the change out of your piggy bank and sofa cushions and take it to one of our selections for the best cheap eats in your area. Also, check out our picks for the Top 40 Cheap Eats in the U.S.












Former Le Cirque pastry chef Iacopo Falai has a mini downtown restaurant empire, with two eateries on the Lower East Side and one in NoLIta. But his flagship restaurant happens to be his best. Clad in trademark white, Falai is a casual-meets-refined Italian venue with creative and elevated, but not stuffy, cuisine. In fact, Falai’s offerings tip-toe for a fine balance: elevating Italian cooking can be tricky, since the cuisine itself was never meant to take an haute route. But Falai does a masterful job of doing so. Thyme pappardelle in a mushroom ragù with a fig purée still sticks to its roots, despite its complexity. Polenta Bianca is layered with flavors---from chicken liver to dates. The monkfish two ways---seared and fried---is accompanied by a supporting cast of bold scallops and wading in a pool of tomato-saffron broth. The wine list, all Italian, could be less expensive, but with food this good, it’s easy to talk yourself into splurging a bit. Service is relaxed, but professional.



