Cacio e Pepe in the East Village spawns an Upper West Side sibling with an equally offbeat approach to Italian food. Spicy gelatin garnishes burrata, fried cream accompanies pan-roasted pork loin, and desserts get really interesting. For traditionalists, there's mushroom lasagne, pumpkin ravioli, and customized plates of cheeses and cured meats. — Rob Patronite and Robin Raisfeld
4.6
"Mixed Reviews" Average Reader Rating on a Scale of 10
Went here once with a boyfriend when our standby was too busy (Celeste's around the corner). The food is amazing, we split 3 dishes (which they kindly separated onto 2 plates for us and served as 3 courses) and had some amazing food. The service was less than stellar (a bit slow and they're quick to turn you out) especially given that it is so pricey (even for the area). If you're not picky about your service then it's fine, the food almost makes up for it.
Very disappointing dinner at what used to be a favorite. Zucchini timbales, which were once bright and fresh, are now blanketed in a thick layer of green-can grated parmesan. A mushroom lasagne came drowned in what I swear was a can of Campbell’s Cream of Mushroom soup. When we asked where the second scallop was in the special soup “with two grilled scallops”, the waiter told us it may have sank in the soup (it hadn’t). Gone are the days of cocoa gnocchi and “mushrooms three ways” – this new owner has soiled Spiga.