New York Magazine

Skip to content, or skip to search.

Skip to content, or skip to search.

Best of New York 2009 • Eating

Pasta Paradise

Here’s the best of the basics.

  • Spaghetti and Meatballs

  • Mia Dona

    206 E. 58th St., nr. Third Ave.; 212-750-8170

    Michael Psilakis, a proven meatball master, has taken the logical next step: introducing these soft and airy orbs to a bowl of spaghetti.

  • Spaghetti al Pomodoro

  • Scarpetta

    355 W. 14th St., nr. Ninth Ave.; 212-691-0555

    As widely celebrated as Scott Conant’s signature is, it’s not without its critics—or make that critic—namely a blogger named Giorgio Armani, which only proves you can’t believe everything you read online.

  • Bargain Penne

  • Capri Caffé

    165 Church St., nr. Chambers St.; 212-513-1358

    What makes this $7.50 plate of penne such a bargain is the sweet cherry tomatoes imported from Capri, and the kitchen’s knack for never overcooking the pasta.

  • Cavatelli

  • Centovini

    25 W. Houston, nr. Greene St.; 212-219-2113

    They serve Mamma Dora Marzovilla’s exquisitely textured handmade dumplings here in the classic Apulian way, with broccoli rabe.

  • Linguine with Clams

  • Del Posto

    85 Tenth Ave., nr. 16th St.; 212-497-8090

    Locavores, avert your gaze: The secret is the singular vongole verace overnighted from the Veneto with a brief layover in Holland to skirt a pesky customs regulation.

  • Maccheroni Carbonara

  • Convivio

    45 Tudor Pl., at 42nd St.; 212-599-5045

    Where some carbonaras are frighteningly gloppy, this modern interpretation is smooth as silk thanks to an unusual chicken-stock-enhanced pecorina fonduta.

  • Lasagne

  • Teodora

    141 E. 57th St., nr. Lexington Ave.; 212-826-7101

    The classic Emilia-Romagna version: an orderly stack of skinny pasta sheets fortified with a rich ragù alla Bolognese and judicious lashings of Parmigiano-Reggiano throughout.

  • Gnocchi

  • Esca

    402 W. 43rd St., at Ninth Ave.; 212-564-7272

    Maybe the last thing you’d expect to find at a fancy fish house: delicate sheep’s-milk gnocchi in a vibrant tomato sauce. Neglect them at your own peril.

  • Gnudi

  • Insieme

    777 Seventh Ave., at 51st St.; 212-582-1310

    Marco Canora’s gnocchi are legend; his featherlight Swiss-chard gnudi (pictured), afloat in a Parmesan broth, might be even better.

From the 2009 Best of New York issue of New York Magazine

Order the Issue Today

Cover of New York Magazine's Best of New York issue

Order This Issue

Other Best Of Guides

So what exactly does “best” mean in a city with thousands of pizza joints, hundreds of celebrity masseuses, and museum-worthy concept shops on every corner? Well, in the case of this, our annual “Best of New York” roundup, there’s a heavy emphasis on what’s new or what has somehow remained virtually unheard of (until now, of course).