Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

THE BEST: Low-priced Italian restaurant, Manhattan


phaelon56
 Share

Recommended Posts

(Ooops, sorry.  I missed the "in Manhattan."  Forget Rocco's and DiFara.)

A conundrum - the title says Manhattan, but the topic post reads best in NYC. As far as I know Brooklyn is still part of NYC. Staten Island attempted to secede a few years ago, but that's because we're the most southern of all boroughs. Thankfully, cooler heads prevailed and I'm still with you guys. Anyway, I don't look good in gray.

Rich Schulhoff

Opinions are like friends, everyone has some but what matters is how you respect them!

Link to comment
Share on other sites

without including the red sauce pasta mills in Little Italy there are any number of places one can make this happen..

Peppe Rosso and the related joints offers salads and pastas all within your price point.. i rpefer the rigatoni with vodka sauce, but even the grilled chicken dishes are sub $13.. not much ambience, but they've got a few of them south of 14th street and i've never had a meal that was less than adequate..

lamarca on 22nd and 3rd, is only open mon - fri from noon to 10, and offers a few apps for $6 each and a nice selection of pastas for $10 at lunch, $12 at dinner, and some specials each day (chicken parm, shrimp sauce, etc.) for $12/$14..

Le Zie, on 7th Avenue in Chelsea, has a great menu of Venetian tapas, plus salads, apps and pastas that are all in your stated range.. great food and some of the more unique findings in this price point..

I eat pasta at Lupa as a main all the time, having been frustrated with the mains on too many occasions.. the girlfriend and i frequently split a salad, each have a pasta, and throw in a vegetable side or antipasti and are rather happy for ~$60 with a shared quartino of wine that's not the standard merlot/chianti/pinot noir choice offered for $7 a glass at most similar places..

Otto belongs on this listing, salads are served in portions for two at around $9 each, pizza and pastas close to the range indicated, much higher quality than many red sauce joints..

Max (not Max's) in the East Village is fine, the spread for the bread they include is nice, but the food has never made up for the attitude dished out by the staff..

I've not been to John's of 12th Street, and am too lazy to pull up the menupages link right now, but i'd supposed one could dine there for about the costs elicited above..

Lil Frankie's is a much better option than Max or Il Bagatto.. choice of pizzas or a few types of spaghetti.. Supper, also in the East Village, has a nice menu and meets the pricing criteria..

Link to comment
Share on other sites

I don't think Bianca runs more than $25 per person - especially if you stick with one of the under $25 bottles of wine offered.  Pastas are in the $9 - $12 range...very similar pricing to Celeste.[...]

I've never been to Celeste. I don't think I've ever paid less than $30/person for dinner at Bianca, but that may have been because I had pasta plus a salad or ordered a pasta special, not to mention the times I had a primo and then a secondo.

Michael aka "Pan"

 

Link to comment
Share on other sites

Not sure if it qualifies price-wise (they're not on menu pages) but I'm surprised no-one's mentioned Bar Pitti on 6th Avenue. I've always enjoyed eating there and they have enough sidewalk space for a pleasant outdoor experience in the summer.

My favorite though, would be Po on Cornelia. Long after Batali left I think this place continues to stand on its own merits. And while it may be at the top end of cheap I've never had a better spaghetti alla vongole in New York. Theirs is flecked with a tiny dice of pancetta and chili. It's $12.

Link to comment
Share on other sites

I've got a soft spot for Frank in the East Village (2nd Ave at 5th St). Teeny tiny, and gets overrun with crowds to be sure, but it's great food at great prices. At least, it was the last few times I've been, which I'll admit has been a year or more.

Christopher

Link to comment
Share on other sites

If you ate strategically, I think that Bellavitae near Washington Square off MacDougal is superb. It might be likened to Lupa, but has a more tapas style routine going. Some very fine pastas are available, including a great cacio e pepe. Some of the antipasti, like the gnocco with proscuitto are amazing (also try the tiny meatballs, polpettine) Soup with pasta is delicious, with a full, ripe homemade broth, as is the tagliata di mazo (which exceeds the price limit, perhaps).

This is one of my favorite Italian restaurants in general. Maybe it's worth starting another threat on it, in fact, if people are interested!

Edited by ckkgourmet (log)
Link to comment
Share on other sites

Not sure if it qualifies price-wise (they're not on menu pages) but I'm surprised no-one's mentioned Bar Pitti on 6th Avenue. I've always enjoyed eating there and they have enough sidewalk space for a pleasant outdoor experience in the summer.

My favorite though, would be Po on Cornelia. Long after Batali left I think this place continues to stand on its own merits. And while it may be at the top end of cheap I've never had a better spaghetti alla vongole in New York. Theirs is flecked with a tiny dice of pancetta and chili. It's $12.

Bar Pitti certainly gets my vote. It really delivers with excellent eggplant parm and a really good pappardelle dish ( alla fiesolana) with cream and bacon. They also have a great caprese (in season) and wonderful carpaccio. My only beef is it can be mobbed on sunday afternoons, and rude with tourists...they prefer their celebrity regulars. My favorite at any price point. Their veal milanese is also very good (when they have it )

I've got a soft spot for Frank in the East Village (2nd Ave at 5th St).  Teeny tiny, and gets overrun with crowds to be sure, but it's great food at great prices.  At least, it was the last few times I've been, which I'll admit has been a year or more.

Christopher

I find Frank to be far to salty, just like Max. Perhaps it's an east village thing but I find alot of the restaurants are going with the "red red" sauce thing, and selling the often-dry meatballs hard. This food really only tastes good if you've been drinking copious amounts of swill (also available. ugh, and they're all cash only...

does this come in pork?

My name's Emma Feigenbaum.

Link to comment
Share on other sites

  • 5 months later...
Il Corallo Trattoria on Prince Street is pretty solid, and I've never spent more than $25/person on a full meal (wine, dessert and coffee included).

What about Regional (Broadway and 98th)?

I am always a big fan of Il Corallo up until yesterday.

Leave the gun, take the canoli

Link to comment
Share on other sites

I can't believe no one has yet mentioned Don Peppe's in South Ozone Park. Pretty much the restaurant that Carmines was modeled after.

Was just there and four people had a lot of food (salad, pasta, veal parm and Chicken Scarp) for somewhere in the neighborhood of $75.

Sure, the wine sucks and it is cash only but the Southern Italian food is very good.

"These pretzels are making me thirsty." --Kramer

Link to comment
Share on other sites

Love Bellavitae, (and Po) but I don't think I've ever had a really inexpensive meal there. It's very easy to get carried away, at least for me.

I frequently crave the tagliatelle al ragu at Piadina on 10th between 5th and 6th Aves. It's the only thing I ever order there other than salad and I think it's $12. There's a waiter there who actually greets me as "Tagliatelle." I've been called much worse.

Link to comment
Share on other sites

...  But on the low end I would nominate the newly re-opened Foccaciaria, which not inhabits a mexican restaurant on 1st avenue, between 12th and 13th I believe.  And of course its twin cousin in Brooklyn, Joe's of Avenue U.

Josh

Can you tell me any thing else about this place? I've been a big fan of Joe' of Avenue U's since my early days at Lincoln High :)

Peter: You're a spy

Harry: I'm not a spy, I'm a shepherd

Peter: Ah! You're a shepherd's pie!

- The Goons

live well, laugh often, love much

Link to comment
Share on other sites

I guess I'll let the secret out: Barbone on ave B. Pretty solid and lightly invented multi-region italian. Best linguini with clams in the country. really. The entire menu is good and they ave a very nice backyard. Not terribly cheap, or expensive...just right.

does this come in pork?

My name's Emma Feigenbaum.

Link to comment
Share on other sites

Otto gets my vote.

Great and well-priced Italian wine-list.

stick to pastas, meats, contorini and gelato.  Very well-priced.

(personally, I like some of the pizzas but no one else does...)

I've had many great and very inexpensive Saturday lunches at the bar at Otto while my two year old naps away. Pasta, not pizza.

Edited by ned (log)

You shouldn't eat grouse and woodcock, venison, a quail and dove pate, abalone and oysters, caviar, calf sweetbreads, kidneys, liver, and ducks all during the same week with several cases of wine. That's a health tip.

Jim Harrison from "Off to the Side"

Link to comment
Share on other sites

  • 7 months later...

Definitely Via Emilia, no hesitation--

Fresh housemade pasta, particularly tasty tortelloni di zucca for $12. They could easily charge $21. Great attentive service, and beats the pants off of most the E. Village camp (Frank, Supper, Frutti di Mare).

Link to comment
Share on other sites

  • 7 months later...

by "cheap" I mean places with apps hovering around $10 (often with snacks for less) and entrees and primi in the $12-25 range.

NY is blessed with a plethora of them:

Lupa

Otto (if you order right...and with the best wine list of any of them)

Dell'Amina

Barbuto

Aurora SoHo

Il Posto Accanto

Bellavitae

Crispo.

the enoteca at Del Posto

on this list, I'd take Lupa first.

my guess is that Barcaro belongs here but I haven't been.

Link to comment
Share on other sites

 Share

  • Similar Content

    • By daniel123456789876543
      I have been making pancetta for the first time. I have experience with the curing process doing things like bacon and cold smoked salmon in the past but this is the first time I have ever hanged anything.
       
      After a week of curing it has had 11 days  hanging so far (I was planning on taking it to 28 days hanging) Although I foolishly forgot to weigh it. 
      It smells really good like some awesome salami and the outer rim of the pancetta looks lovely and rich and dark.
      It was a recipe by Kuhlman in one of their charcuterie books.
      But when I inspected it today it had the mould growing on it as in the pics below. I have since scrubbed the mould off with white wine vinegar and returned it to the cellar. Is it wise to continue?
       
      Daniel
       
       
       


    • By shain
      Makes 40 cookies, 2 loaves. 
       
      50-60 g very aromatic olive oil
      80 g honey 
      120 to 150 g sugar (I use 120 because I like it only gently sweet) 
      2 eggs
      2 teaspoons of fine lemon zest, from apx 1 lemon 
      230 g flour 
      1 teaspoon salt 
      1 teaspoon baking powder 
      75 g lightly toasted peeled pistachios
      50 g lightly toasted almonds (you can replace some with pine nuts) 
      Optional: a little rosemary or anise seed
      Optional: more olive oil for brushing
       
      Heat oven to 170 deg C.
      In mixer (or by hand), mix oil, honey, sugar, lemon, egg and if desired, the optional spices - until uniform. 
      Separately mix together the flour, salt and baking powder. 
      Add flour mixture to mixer bowel with liquids and fold until uniform. Dough will be sticky and quite stiff. Don't knead or over mix. 
      Add nuts and fold until well dispersed. 
      On a parchment lined baking tray, create two even loaves of dough. 
      With moist hands, shape each to be rectangular and somewhat flat - apx 2cm heigh, 6cm wide and 25cm long. 
      Bake 25 to 30 minutes until golden and baked throughout, yet somewhat soft and sliceable. Rotate pan if needed for even baking. 
      Remove from tray and let chill slightly or completely. 
      Using a sharp serrated knife, gently slice to thin 1/2 cm thick cookies. Each loaf should yield 20 slices. 
      Lay slices on tray and bake for 10 minutes. Flip and bake for another 10-15 minutes until complelty dry and lightly golden. 
      Brush with extra olive oil, if desired. This will and more olive flavor. 
      Let chill completely before removing from tray. 
      Cookies keep well in a closed container and are best served with desert wines or herbal tea. 
       
        
    • By psantucc
      My own recipe, though influenced by many sources.
      Santucci's Practical Torrone (Christmas Nougat)
      180g honey (½ cup)
      100g egg whites (2 eggs)
      350g sugar (1 ½ cups)
      50g water (2 tablespoons)
      450g (1 pound) roasted nuts
      5-10 drops orange oil
      2 sheets (8 ½” x 11”) Ostia (aka wafer, edible paper)
      Combine honey, water, and sugar in a small saucepan. Bring to the boil over medium heat, stirring constantly. Skim foam (if any is seen) off the honey when it reaches the boil.
      In a stand mixer, whisk the egg whites until stiff peaks form.
      Cook the honey mixture to 280° F (137° C). Remove from the heat. With the mixer on high speed, slowly pour the mixture into the egg whites. Continue to whisk until volume has increased by about half and the mixture just starts to lose gloss – only about 5 minutes.
      Reduce the mixer speed and add the orange oil and nuts. When they are thoroughly mixed in, spread the resulting nougat over a sheet of Ostia. Try to cover the sheet as evenly as possible- the nougat is sticky and will make things difficult. When it is evenly covered, top with the other sheet of Ostia.
      Leave to cool and crystallize completely in the open air before cutting, preferably overnight.
      Note: I call this 'practical' Torrone because the recipe is made for home confectioners of reasonable skill to be able to easily understand what and how much to buy and what to do with it. The ingredient portions are biased for my country, the USA, but I saw no point in using English ounces for the weight-based version – those of us who prefer weight generally prefer it in grams.
      Tips and tricks:
      1.Keep nuts in a warm oven ( about 150° F / 65° C ) until you add them. Adding room temperature or colder nuts will reduce working time.
      2.Getting the nougat spread between sheets of Ostia is the trickiest part of the process. I use buttered caramel rulers on the outside edges of the bottom sheet, pour and press nougat in place, and then press the top layer on with an offset spatula. If you don't have caramel rulers, try spreading the nougat with an offset spatula, topping with the other sheet, and rolling with a pin to smooth. I advise against trying to cast the slab in any kind of fixed side pan, as the stickiness will make it very difficult to remove.
      3.Score the top layer of Ostia before cutting through. Once scored, a straight down cut with a Chef's knife works well. Cut into six 8 1/2” long bars and wrap in parchment or waxed paper to store, then cut into smaller rectangles to serve.
      4.There are many possible alternate flavorings. 1-10 Lemon oil or 1 t. (5 ml) vanilla or almond extract work well and are traditional flavors. Candied orange peel and/or orange zest can also be added.
      5.I use half pistachio and half almonds as the nuts. Hazelnuts (filberts) are also traditional. Any common nut should work.
      6.Ostia is available from confectionery suppliers. I get 8-1/2” x 11” sheets from www.sugarcraft.com under the name 'wafer paper'.
      This recipe is copyright 2009 by Patrick J. Santucci. Contact the author on eGullet under the username psantucc.
    • By Paul Bacino
      1 C Northern Beans soaked over-night in
      4-6C Water or Chxn Stock
      1/2 t Cayenne Pepper
      1//2 t Granulated garlic
      1 twig Dried oregano-- dried from last yr
      2 Bay
      pinch of salt ( yes ) and few pepper corns
      in the Morning; All into the Slow Cooker for 5 hrs. ( Crock Pot )
      I removed half the liquor and added chicken stock here back in . to this I added diced cooked Italian sausage about 1 whole .. simmer in a pot.. I transferred to... then add 1/2 head of shopped chicory ( curly endive ) finish cooking 15 mins
      cheers
      Most measurements again are from feel
  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...