HYLAND
The second Tuscan restaurant in New York—Da Silvano was
the first—Il Cantinori offers a menu hearty yet refined, mining
the piquant flavors of northern Italy: "We were importing a
lot of things in the beginning, and sourcing things out for the
best possible ingredients," said Nicola in a 2013 interview
with Eater Magazine. There are dishes which, arguably,
constitute the haute
couture of comfort food-
-Pegato alla Salvia, calf's
liver with butter and sage,
Ossobucco con Risotto
M i l a n e s e — s u b s t a n t i a l
viands which feed appetite
and high achievement.
For less carnivorous souls
there are the incomparable
pastas and risotto, the
former, as aforementioned,
homemade. HYLAND
especially recommends the
Pappardella alla Buttera,
pasta with a sophisticated yet earthy sauce of sausage,
peas, cream and tomato; or a delectably plain Spaghetti
aglio Olio e Pomodoro. In the capable hands of Antonio, Il
Cantinori's longtime chef, such warming dishes are nothing
less than sublime. Indeed, this last adjective describes the
entire experience of Il Cantonori, bastion of Bohemia, the
chez nous of chic. H
Il Cantinori
32 E 10th St, New York, NY 10003
+1 (212) 673-6044
