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Home > Restaurants > Padre Figlio

Padre Figlio

310 E. 44th St., New York, NY 10017 40.750968 -73.971012
nr. Second Ave.  See Map | Subway Directions Hopstop Popup
212-286-4310 Send to Phone

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  • Cuisine: Italian
  • Price Range: $$$

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Photo by Cynthia Chung

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Official Website

padrefiglio.com

Hours

Mon-Thu, 11:30am-3pm and 5pm-11pm; Fri, 11:30am-3pm and 5pm-midnight; Sat, 5pm-midnight; Sun, closed

Nearby Subway Stops

4, 5, 6, 7, S at Grand Central-42nd St.

Prices

$15-$42

Payment Methods

American Express, Discover, MasterCard, Visa

Special Features

  • Delivery
  • Great Desserts
  • Live Music
  • Lunch
  • Private Dining/Party Space
  • Prix-Fixe
  • Take-Out
  • Catering
  • Online Reservation

Alcohol

  • Full Bar

Reservations

Recommended

Delivery Area

38th St. to 59th St., FDR Dr. to Sixth Ave.

Profile

I was put off by an old-fashioned lack of focus in an early visit to Padre Figlio, Antonio and son Mario Cerra’s velvet-swathed emporium not far from the U.N. Its Italian-steakhouse ambition was sidetracked by so many fussed-up Italian favorites. Then I heard that gelato sorcerer Gino Cammarata, back in business with his brother Enzo in a Brooklyn suntanning parlor, was not just delivering his celebrated ice creams here but had also shared a few Sicilian pasta tricks with the chef. Tonight we bring our own focus. “Gino’s pastas,” we command. Antonio wins the first salvo with sensational salumi, Parmigiano chunks, and olives—a tripling of the usual house offering—plus a new Sicilian salad starring sardines and blood orange, a blowsy fashion victim in its radicchio-leaf bowl that is quirkily delicious. I’m in Sicily again as I swirl my fork in Gino’s classic bucatini con le sarde—sardines, fennel, caramelized onions, pine nuts (too many), and toasted bread crumbs. Then I pass it on so I can taste spaghetti in a heady toss of bottarga, garlic, and orange peel. My guy’s $43 thick-cut veal chop is flawless, but our Italian companion’s porterhouse of Piedmontese beef from Omaha ($86 for two) is not just tender but, to me, strangely soft. “It is what it is,” he says with a shrug, savoring the taste of home. Gino’s mythic pistachio and hazelnut gelati are the longed-for finale, and come with a bonus—cassata-ice-cream affogato—smothered in espresso.

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