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Il Mulino - tips for reservations?

Attempting to make a reservation at Il Mulino, but I'm getting a little weary of listening to the busy signal for days on end. Anyone have any tips for making a reservation? Best times to call, how far in advance, etc? I've heard a good tactic is to drop in and make a reservation in person during lunchtime hours but so far I've been unable to do so because of work. Advice?

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  1. Great question, I personally just gave up. The times when I could get through to make a reservation, I was told that I was making it too far in advance (usually 2-4 weeks). When I followed their advice to call a week before, I was told that I needed to give more notice. These were for 7:00 pm reservations. You can easily get a reservation if you are willing to eat at 5:00. There are just too many great Italian restaurants in Manhattan to put up with their nonsense. That being said, I would love to hear any feedback you get from others.

    1. After my last experience there I would never go back. There are indeed many better, and infinitely more pleasant Italian restaurants, many much cheaper.

      See this thread:

      http://www.chowhound.com/topics/show/...

      1. Don't even bother going. It is so overrated. My last meal there was just pathetic.

        1. Go to Babbo instead. Better food, better service, if you get there early enough you can grab a seat at the bar/area & skip the whole reservation process. I've eaten at Il Mulino a few times over the past several years & feel the experience has diminished. The only thing constant is them making you wait 30-45 minutes for your table even if you have a reservation...

          1 Reply
          1. re: Fallon

            Babbo is one to the calendar date at 10 am. I just made reservations for October on Friday. Should be fun.

          2. Was at Il Mulino about six months ago. It used to be the one place my wife and I would hold out as the ultimate in dining. No more. Although some of the dishes were ok, the restaurant seemed tired and to be coasting, the dishes we remembered as being great lacked snap and fire, and overall, for the first time, we felt like we were being ripped off. Maybe it has something to do with Il Mulino becoming a national chain...

            1 Reply
            1. re: neddludd

              Well, not so much. The Dallas location shut indside of two years. But then, what do you EXPECT? When you serve a $45 ravioli starter, there can be no room for error!

              TT