No copycat trattoria, Falai is boldly Florentine, chef-partner Iacopo Falai once did pastry for Le Cirque, so it’s not surprising that his breads are superb, and everything from pasta to chocolate is “fatto in casa,” or made in-house. — Rob Patronite and Robin Raisfeld
NYT Prediction: In the spring of 2005, the Times’ restaurant critic awarded the then-months old Falai two stars, a noble enough feat for so young a venture. However, I desperately believe it deserves a return visit. The older, wiser and more adept Falai, and its namesake chef, have grown a great deal in those four years. The space is beautifully adorned, the service excellent, and the food a wonderful celebration of where Falai has been and is going. I don’t see any reason for Falai not to rank among some of the city’s best restaurants – it may not have the locale or space as some of the midtown heavy hitters, but it certainly has the taste. Mr. Sifton, you owe it three stars.
Full Review Here: http://tinyurl.com/yjbdazc
Everyone at falai went out of their way to be overly accommodating. We brought some clients for dinner. They let us pick the table, take our time, they provided suggestions and even gave us parting gifts - made everyone feel special. It was treat!