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Best Italian to take a big Client- Fiamma, DelPosto, Il Buco, Peasant???

shoefro Jan 15, 2008 01:33 PM

I've read so many conflicting reviews of which is best. I've taken them to Felidia's (which they loved) and I've been to L'Impero which I thought was OK. Can all you Great Tasters give me a "for sure winner"? Dave

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  1. artfuldestruct RE: shoefro Jan 15, 2008 01:48 PM

    a voce is always pleasant. last time i went to falai it was also great. haven't been to the ones you've posted...

    2 Replies
    1. re: artfuldestruct
      RGR RE: artfuldestruct Jan 15, 2008 03:54 PM

      While A Voce's food is excellent, I do not consider the ambiance pleasant since the noise level gets insanely high when the place fills up. I, for one, would think it a very bad idea to take a client to a place where one has to shout in order to carry on a conversation.

      1. re: RGR
        artfuldestruct RE: RGR Jan 16, 2008 07:35 AM

        it is loud...although i've never had to shout. whatever, i like the place.

    2. l
      Lucia RE: shoefro Jan 15, 2008 01:54 PM

      I think Peasant is great, but it's more boisterous and casual than the others on your list. The food in the enoteca room at Del Posto is very good, for what it's worth. I haven't eaten in the main dining room, and I haven't been to the others on your list.

      1. k
        kobetobiko RE: shoefro Jan 15, 2008 02:08 PM

        Assuming that price is not an issue for the big client, Del Posto should be great to impress your guests. Again if price is not an issue you should go to the main dining room and order from the regular menu instead of enoteca menu as it has much more options and in general better dishes

        1. egit RE: shoefro Jan 15, 2008 02:12 PM

          Hmmm... Big Client. You wouldn't want to go heavy on the romance (peasant, il buco). You may want to consider Del Posto, Hearth, Insieme or something like that. I'll also second A Voce. Alto is another good option, as might be Scalini Fedeli in tribeca. The only reason I'm avoiding Fiamma is that it might be a bit avant garde if you don't know how adventurous your client is with food.

          2 Replies
          1. re: egit
            RGR RE: egit Jan 15, 2008 03:56 PM

            If shoefro felt L'Impero was just "ok," Alto may not be a good option since Michael White is the chef for both.

            1. re: egit
              dkstar1 RE: egit Jan 16, 2008 06:51 AM

              I agree with Del Posto, A Voce, Alto, and Insieme but disagree with Hearth. Also agree that Peasant and il Buco are not for clients.

            2. r
              rrems RE: shoefro Jan 15, 2008 04:33 PM

              Interesting that the original meaning of OK was good or even very good, but in today's usage it seems to have come to mean mediocre. I can never be sure which definition anyone is using except when they say "just OK?" which seems to diminish it. Without the "just", perhaps they do mean it was good. I still use it to mean just that:-).

              1 Reply
              1. re: rrems
                shoefro RE: rrems Jan 15, 2008 04:54 PM

                Thanks to all for your suggestions! By OK I meant that the food was good but it was stuffy and there was not a wow. It shows my taste level that I had a ball the last time(2 years ago) that I went to Il Mulino. It that still any good? This group likes food so bring it on!

              2. m
                meldrom RE: shoefro Jan 15, 2008 04:34 PM

                I have never been to Fiamma but TONY just reviewed them and the photo used was a scallop dish, http://www.timeout.com/newyork/resize...

                The scallops are BURNT!!! I wouldn't want to go there. Why would they let that be photographed?!?!?!

                1. egit RE: shoefro Jan 16, 2008 08:37 AM

                  I just went to Fiamma last night. I take back the assessment that it wouldn't be good for clients. It looked to me like *most* of the tables were more business in nature, and very few dates. Crowd was mature, not old. Many suits.

                  Price point suggests expense accounts.

                  As far as the burnt scallops... they look more seared than burnt to me. Either way, nothing was burnt in my meal.

                  1 Reply
                  1. re: egit
                    JRinDC RE: egit Jan 16, 2008 08:59 AM

                    All I can tell you is that Fabbio Trabbochi was hands down the best chef in the Washington, DC area. His restaurant Maestro was a destination and serious loss when he went to DC. I'm dying to try Fiamma personally.

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