Cuisine
Open
Lunch Tues.-Fri., Dinner nightlyFeatures
- Reservations suggested
- Outdoor dining
- Casual
* Click here for rating key
 New York boasts two types of Italian eateries: haute Italian and red sauce joints, both of which are more indigenous to the Big Apple than to the Big Ragu. Then there are places like Trattoria Toscana, which tries to accurately replicate casual, sometimes salt-of-the-earth eateries that are littered throughout the boot-shaped peninsula. This West Village restaurant largely succeeds, with its offerings like asparagus risotto and shrimp and radicchio penne in a tomato sauce. The secondi, or meat and fish entrées, are plus-size portions of wild salmon with spinach and red pepper sauce and a rosemary-spiked pork chop. And if this isn’t real enough, the owner-mascot, Franco Fazzuoli, makes the rounds to each table, charming diners on a nightly basis.
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