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Faustina?

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I am heading to Faustina tomorrow evening. Has anyone been yet -- any dishes you recommend? Thanks!

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  1. I Yelped my first-visit review already (check it out at http://sappidus.yelp.com ), but in short, my major recs are the ciabatta with poached duck egg and the mushroom ravioli. The scallop carpaccio (really a ceviche) was also damned tasty. The hyped-up tajarin with "ricci de mare" was good, but I don't know, it didn't really make me sigh with pleasure or anything. Guess I'll have to wait to visit Marea for sea urchin pasta heaven.

    The only off-note was a rather boring fried rock shrimp plate. Overall, though, an excellent meal, I thought, and it definitely has earned my future return business to try out more of the wide-ranging menu. Scarpetta is, as expected, still better, though.

    1 Reply
    1. re: sappidus

      I was there the other night. The food is good -- expect to order 3 or 4 items to get full. I also had the ciabatta with poached egg and the ravioli. Both were excellent, although maybe the bread was a bit too toasted for my taste (the burned toast overwhelmed the rest of the flavors in some cases). The beet salad is very small, although the cheese in it is very tasty. The ricotta dessert was excellent.

    2. Thanks guys! BTW, the uni pasta at Marea is fantastic!

      1. Went a couple of weeks ago and overall I would say the food is very good. The ravioli and stromboli were excellent. The sweetbreads were tasty. I tried the duck egg cibatta and while good, not as good as I hoped - I found the bread to be overwhelming on this dish and too toasted. I also only found the tripe ok - nothing like Florence.

        1 Reply
        1. re: Boss77

          i actually was very disappointed by my meal here. i went maybe 2 weeks after they opened. on the positive side, the front of house were incredibly professional and polite. we waited only 15 minutes for our table to be ready. we had a drink at the bar.

          on the negative side...the food. to be honest, ive never been to scarpetta so i dont know if this was indicate of conant's cooking overall but the pasta was overcooked and mushy (tajarin with urchin)...also served semi cold...and nearly everything was uninspired from the sweetbreads to the sardines. ive actually had similar food at corsino which i wasnt impressed with yet still did a better job overall foodwise than faustina and for 1/2 the price.

          for upscale italian, im a huge fan of the pasta at dell'anima which i still drool over. and anything that michael white does seems to be impressing me as well.