Cuisine:

• Others
• Italian
• Desserts and Patisserie

Caffe Falai Description:
Iacopo Falai's third offspring isn't really a huge leap forward. Which is a good thing. The all-white interior, so distinctive to this former Le Cirque pastry chef's eponymous eatery as well as to the more casual Falai Panetteria, is back. So is the menu of Italian treats, which won't surprise many Falai followers in its hovering at the crossroads of traditional-meets-inventive. Falai's dishes at this SoHo-NoLita restaurant don't necessarily explode with flavor; rather, the taste is subtle, slowly nuancing each taste bud. Such is the case with the potato tortelli, creamy spuds locked inside a casing of pasta and floating in a complex Bolognese sauce; or the almond pappardelle paired with wild mushrooms and a savory Parmesan cream sauce. The dessert menu is just as long as the regular menu. And it would be advisable to save room, especially for the pistachio cake that conceals a sweet strawberry and citrus cream inside.


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