Entering Del Posto, the grand staircases, ornate ceilings and grand marble floors remind you of being in a chic restaurant. The Italian restaurant also houses a pasta course, which contributes to its reputation as one of the best in the city. Former owner Mario Batali has given up his former restaurant, but chef Melissa Rodriguez is still here to prepare some seriously elegant food.
It is important to have a cheap and reliable pizzeria in mind, but there is no food better suited for a quick lunch than New York pizza. Little Italy Pizza is here to seduce you with many delicious cakes, so take a slice of their famous pizza and a glass of wine for your lunch.
The starters are served with seasonal vegetables, and the entree can be served in a variety of flavors such as chicken, pork, beef, lamb, turkey or chicken and pork.
There is also a variety of desserts, including a gelati trio, as well as a selection of pasta and desserts such as pastries, pasta di bufala, gelato and gelata.
Devine joined the Chelsea team from L’Espali, where he was the last chef at the legendary restaurant. He then worked with chef Seizi Imura at Barbara Lynch’s Sportello in New York City, where making noodles was his first job. The James Beard Award-nominated chef partnered with his friend and fellow chef Robbin Menton. Italian restaurant in London and then in Great Britain, where she worked closely with the chef Kristen Kish, as head chef – at Michelin-starred restaurant La Bologna.
The stencilled expression “ristorante toscano,” which greets visitors, announces the restaurant’s intention to serve dishes from Tuscany. During the day, when it is closed, you can visit the adjacent Lilia’s Caffe, which serves coffee, sandwiches and sweets during the day, and a café in the evening.
Chef Anna Klinger and Emiliano Coppa brought Brooklyn to this institution on Park Slope. Located in Chelsea, it is one of the most popular restaurants in New York City and the only one in the district with a full service bar and restaurant.
Chelsea has become the center of the New York art world since the art galleries of SoHo moved there. Bottino’s has been an art world dining institution since 1996 and is a place for lunches and cocktails with galleries or intimate dinners with friends and family.
The pizzeria and trattoria in Bed-Stuy, opened in 2009 by a native Italian, serves rim to rim in rooms built from former garages and shop windows. For more than a decade, its modern – striking – decor has been carefully adapted to the elite New York public in the mid-century, and for good reason: it is one of the best in the city.
The menu includes more than a dozen pies, including the pizzeria’s famous pizza with braised beef balls and a variety of other pizzas and pasta.
In Italian fashion, the vegetable side is hidden at the bottom of the menu, but should not be overlooked. Japanese cuisine, this is one of the restaurants in Chelsea to visit. Dokkdo is a small, fun place with a great atmosphere and offers a wide range of dishes, from sushi to macaroni and cheese to sushi rolls and more.
Forget the special lunch set with pickled vegetables on the side or the pasta with tomato sauce on top for a great meal.
Overall, the Chelsea Trattoria Italiana is a place where I want to spend many lunchtime hours, and another reason to stay in Chelsea during the day. If you’re looking for a good lunch in Chelsea, this is a must – visit restaurants in the city and a must for those looking for the best lunch in Chelsea.
Via Carota serves an Italian – inspired, vegetable – rich menu in a wood-lined room in the heart of Chelsea Trattoria Italiana. I could explain the pale yellow walls, the dark wooden floors and the bright colours, but then there is the sculpture fountain in the middle, surrounded by wrought iron tables and chairs.
A daily service and an abundance of small plates make Via Carota feel like sitting in a restaurant, but visitors can opt for a full meal by stopping by and choosing from a pasta main course, followed by a salad, a side dish and then a main course. Visitors can also stop by for an appetizer, with a choice of two or three main courses or a dessert.