TimeOut NY reviews

Thursday, October 16, 2008 - You can eat very well skipping the restaurant’s dated classics and sticking only to Quagliata’s contributions. Instead of fried “USC” calamari—a novelty before it became everyday bar food—begin with the sirloin carpaccio. The dish, whisper-thin raw beef showered in a traditional potpourri of condiments (olive oil, lemon juice, shaved Parmigiano, baby arugula), is the sort that never goes out of style. It features one wild-card element—fried parsnip curls that add just enough crunch without distracting for a minute from the top-quality meat.

Wednesday, October 01, 2008 - For all its bistros and brasseries, New York’s still hurting for traditional French regional cooking…Allegretti, which opened not long ago near the Flatiron Building, sets out to change that. The restaurant, highlighting the region’s sun-dappled flavors, offers the sort of refined seasonal Mediterranean cooking you’d expect to discover at a Michelin-starred spot on a country road near Marseille.

Thursday, September 25, 2008 - The East Village is many things: hipster paradise, punk birthplace, NYU stomping ground. One thing it most certainly is not: icon of bourgeois style. Which is why Apiary, the New York spin-off of a global chain of preciously constructed restaurants by luxury furniture maker Ligne Roset, stands out the way an accountant might while pounding beers at 7B.