Chef Iacopo Falai - Recommendations - Find. Eat. Drink.
Chef Iacoco Falai, Falai, New York, NY, Manhattan, Lower East Side, Nolita, Falai Panatteria, Caffe Falai, Bottega Falai, Where to eat in New York, Italian recommendations, Chef Recommendations, Florence, Italy, Drink, Cocktails, store, Food Store, Boutique, Market,
Italy
Bar Pitti
268 Avenue of the Americas, New York, NY 10014 (view map)
T: 212.982.3300
I love it! I have the penne with sausage and broccoli rabe. I am in love with liver and he does the liver that I like, but I’m not brave enough to put it on my own menu because my customers sometimes they don’t like internal organs. I like the way he does it with butter, flour, sage and garlic.
Greenwich Village
Italian
Restaurants - New York, NY
HASAKI
I’ve been going there for 10 years and I’m not ashamed to say I’ve been eating the same thing for 10 years. I get ohitashi, a salad with their great dressing, a roll with spinach and dehydrated shrimp, four tuna sushi, yellowtail and shrimp. Also, one Seared Kobe Beef with garlic soy sauce, white rice and a tempura appetizer. Then, one scoop of Ciao Bella ice cream! Sometimes they have a cod they cook with a torch and it’s amazing.
East Village
Japanese
Locande Verde
I like it. It’s a nice approach to Italian food.
Tribeca
Italian
PEASANT
194 Elizabeth Street,New York, NY 10012 (view map)
T: 212.965.9511 (make a reservation)
I love the fresh ricotta at the beginning of the meal and the Orata Alla Griglia. I like food when it’s charred. He is the only one who ‘burns’ my spinach and my orata. Frank is not Italian, he’s an American person, but it’s all about Italian food and he has a nice balance, not using too much garlic. The place is all about cooking with fire using the wood-burning oven.
Nolita
Italian
Sant Ambroeus
I go to eat some pasta.
Multiple Locations
Italian
8 Stuyvesant Street, New York, NY 10003 (view map)
T: 212.777.5415
It’s one of my temples to learn about cocktails. I love, love the Japanese modesty. For me, to see them working is amazing. I would like to arrive at their level at my own bar. When I order, I like to ask for something with ginger.
East Village
Cocktails / Japanese
Drinks - New York, NY
PEGU CLUB
One of my temples for learning about cocktails.
Soho
Cocktails
DI PALO’S FINE FOODS
I go to Di Palo's Fine Foods to shop for meats and cheeses that I take home to eat.
Lower East Side
Italian Market
Markets - New York, NY
ENOTECA PINCHIORRI
It’s a three-star Michelin restaurant. It’s a place where I worked for six years, but it’s also a place where I like to go and try new things. The chef is amazing and one of my mentors.
Florence / Santa Croce
European / French / Italian
Restaurants - Italy
TRATTORIA LA CASALINGA
It’s a very classic Italian place and it’s mamma-style. Get the Spaghetti al Pomodoro: tomato spaghetti with a little butter and a lot of Parmigiano. They serve roast beef with a nice juice and roasted potatoes. Also, Veal Scallopini with a little piece of lemon and they serve liver as well. The nice thing is you don’t pay $25, you pay $8.
Florence / Santo Spirito
Florentine
Giachi Olive Oil
Available at Bottega Falai
267 Lafayette Street, New York, NY 10012
T: 212.334.3132
Buy from Amazon.com
I really like it. I’ve been using it for almost a decade. I never cook with it, it’s too precious to cook with. Always use as a finishing olive oil.
Italian
Olive Oil
Food Products
BlU dI BufALA
It’s a beautiful blue cheese with an interesting mild flavor. It doesn’t have the spiciness that you might think of in a blue cheese. It’s very mild, but you still a touch of the blue, so it’s a herby, mushroomy flavor.
Italian
Cheese
Parmigiano Reggiano Vacche Rosse
Available at Bottega Falai
267 Lafayette Street, New York, NY 10012
T: 212.334.3132
Buy from Amazon.com
I have a nice Parmigiano that is amazing. It’s the concentration of the quintessential Parmigiano. It’s made from cow with red spots on them. It’s really precious and very unique because they don’t produce enough milk to make a large amount of the Parmigiano.
Italian
Cheese
Stracciatella
I get it twice a week from Campagna. It’s a creamy mozzarella and it’s insanely good.
Italian
Cheese
Prosciutto de Parma
Prosciutto di San Daniele
I’m addicted in a very good way.
Italian
Ham / Prosciutto
AMARO NONINO
It’s really flavorful and herbal.
Italian
Liquor / Digestif / Amaro
AmarI
FERNET BRANCA
It’s like a balsamic and it’s really strong in herbs, such as eucalyptus. Different flavors come out when it’s cold. It’s really interesting.
Italian
Liquor / Digestif / Amaro
WHO
Chef Iacopo Falai is the owner and executive chef of Falai, Caffe Falai, Falai Panetteria and Bottega Falai in New York City.
WHY
Chef Iacopo Falai started as an accomplished pastry chef, decided to become a restaurateur and savory chef and is now venturing into cocktails and has just opened his first specialty foods market.
Chef Iacopo Falai
June 28, 2011
Falai | Falai Panatteria | Caffe Falai | Bottega Falai - New york, NY
RECOMMENDATIONS
Iacopo Falai’s recommendations for where to eat and drink in New York and Florence.
