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This NoLIita restaurant pays homage to the coastal cuisine of Italy.

Cuisine
Open
Dinner Tues.-Sun.
Features
  • Dress code: Casual

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Gran Tivoli, New York, NY

Gran Tivoli Restaurant Review

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About the restaurant & décor: Australian restaurateurs Jason Scott and Robert Marchetti’s first NYC restaurant, in NoLIta, serves coastal Italian-inspired food. The space is long and narrow, with moody lighting, dark wood, and a bar that runs about half its length. There’s also a cocktail bar called Peppi’s Cellar down a flight of stairs from the dining room.

Likes: Polenta with crab meat, veal schnitzel, raspberry and grappa tart.
Dislikes: Can get crowded and noisy.

Food & Drinks: In this era of short and sweet menus, Gran Tivoli’s offers more than 40 dishes, from meat to seafood to plentiful veggie options. One of those is a Calabrian salt-baked baby beet salad, tossed with cashew cheese, sorrel and pickled strawberries. Steamed king whiting cartoccio is baked in a paper bag with a turmeric-fish bone broth and hedgehog mushrooms, and cheesy polenta is topped with a generous mountain of sweet crab meat. For the carnivores, salt-crusted bistecca Fiorentina and juicy veal schnitzel finished with anchovies and chilis are both first-rate options. Save room for the raspberry and grappa tart with vanilla mascarpone, or a cheese plate with Pecorino or Taleggio. The mostly Italian wine list includes a few selections from France, California and Australia.
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