Italian

Greenwich Grill

This Tokyo-Italian fusion is satisfying. Greenwich Grill has made two lasting impressions on me already in terms of service and raw fish. I am comforted in knowing that walking into this restaurant, the lunch menu can satiate my needs for proper nutrition, no matter what I order, with a good amount of vegetables (what I truly appreciate), starch, carbohydrates, and protein. This also reveals an attempt to balance flavors well. The restaurant, table, seating, and food design carries well the Japanese's attention to detail when food is involved. Some of the waitresses are Japanese, as the art on the walls...

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Juliana’s Pizza

Follow Patsy & Carol Grimaldi from Grimaldi's (previously considered the second best or best pizza in NYC), who sold the branding, to the restaurant in the old location. The new branding went to the restaurant next door which is grander. However, the old location is where the new joint, Juliani's, lives and remains to be the pizza people remember. This does not happen a lot, but the new brand owner's lawyer forgot to add in a no competition clause. This is your brick oven fancy pizza place, where you must buy by the pie. There is limited seating, but smaller lines, with everyone going next...

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Felidia NYC

Felidia is one of many restaurants that are not clearly branded to be owned by Lidia Bastianich, but yes, it is her Manhattan East Side flagship. The restaurant overall is classy and utilizes computerized reservations (meaning you should make one!). The menu constantly changes with different specials. Unless you're ready to dish out some cash for the prix fixe meal (the chef is impressive enough to make it worth your while), I recommend the pastas (I love all types of noodles). There is a gluten-free option. Remember to reserve a table. Felidia NYC: 243 East 58th Street, New York, NY 10022 +...

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Lombardi’s Pizza

This is considered the first pizzeria in America, officially registered in 1905. Their menus emphasized the deliciousness of their margarita pizzas--which make the base of all their pizzas. The mozzarella is fresh, and the crust is thin and well-cooked enough to be classified as delicious New York City pizza. I found the crust a little too hard, but overall, steaming hot pizza felt wonderful to eat. As the usual fancy pizza place, Lombardi's only allows diners to order whole pizza pies (small 14" or big 18") so be ready for that. The toppings are decent and nice, so order as you fancy. At a place...

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