All Reader Reviews of...
217 Eldridge St., New York, NY, 10002
nr. Stanton St.
Manager was such an ass, I never made it to the food.
By dontbelate on 11/13/2010
I have never been treated with such disrespect from a restaurant manager. Unfortunately I arrived 15 minutes past my reservation time and was scolded for being late and told that my table had been given away. Then, instead of offering to have us wait at the bar until the next table became available (like any other host in the city would have done) we were given the cold shoulder and told maybe there would be something available in 45 minutes. Although we did not feel particularly welcome we took it upon ourselves to put our names back on the list and go to the bar. After waiting patiently for 45 minutes, our unfriendly manager reluctantly visited us and said he could probably seat us downstairs, but if we wanted to wait for an upstairs table it would be a lot longer of a wait. Since we had never stated a preference and he made the downstairs sound incredibly unappealing, I asked if there was some reason we shouldn't dine downstairs. He mumbled something about it being for walk-ins and as he was clearly becoming increasingly irritated with our presence, we went ahead and asked him why he was being so rude and unaccommodating to us... at which point he said he no longer had any tables available for us and we could leave. so we did.
pretty to look at
By Bronwyn on 11/14/2007
I would defintley go back here, but just for the ambiance. the food was so so and was definitley overpriced. Portion sizes were good and the waiter was attentive but both the food and table service lacked the luster that should be minimum with $30 entrees. But if you find yourself in the area, stop by for a drink...the exposed brick and lighting scheme can't be beat.
love a place where your not expecting anything and then...
By micheleB on 6/17/2003
you try this food and your blown away, i mean those meatballs were huge, but so tasty, the veal chop was so impresive i thought no way it will be as good as it looks, and it was, also i love the pizzas , they have a fresh new taste to them which i am told comes from the use of buffalo mozzarella instead of cow mozzarella, which everyone uses, mostly cause cow mozz. is like half the price , anyway we just loved it, the only thing they need to work on is the service a little slow at times and not to informative,
really enjoyed it ,,thanks ny.mag ...
By claude on 6/19/2003
ny mag is right on as far as restaurants go, this place is just what they said, old italian favorites done in a new modern way, the open ravioli with morels is incredible, the pizzas are outstanding, not the same as every brick oven joint in town,and the room is so cool,
some really good food in a great place,,
By cloe24 on 9/8/2003
love the feel of this place its so cozy and the people are so nice, they really seem like they care about their customers, we enjoyed the pork chops imensely,and the gnocchi pasta was terific.
Great food, bad location
By Marchie2003 on 9/24/2003
The pizza here was great quality and not too pricey. The service was prompt and the food tasted great. Nice casual place for dinner with a close friend or a loved one. Romantic and rustic atmosphere, serves to be the same for the food. The giant oven in the already crowded restaurant is warm and inviting, though I warn you if your not comfortable in tight courters, I would pass. The tables are very close together, so conversations are shared through out the room. It's a little too small for my comfort level, but the food makes up for it. Nothing compares to Lombardi's for pizza, but this is a close 4'th. Only problem, the location is awful to get to by subway and not nice to walk around. I went with my father and sister (in the winter time) and as we were leaving there were a group of "locals" hanging out on the corner, yada yada yada, my dad almost got into a fist fight. Some advice..men- keep your women close when leaving the restaurant late at night.
had a perfect night here,,,
By juda on 10/5/2003
it started with us waiting for a table about 20 min on sat. night , which was fine because they made up for it buy sending us these great antipasto plates, some with cheese and some with meats, really enjoyed them, all our entrees where great, the wild boar lasagna seemed to be the favorite, i liked the stuffed ricotta meatballs the best, also the pizza made a nice middle course for our large party, would definetly recomend it to you.
By hungryjacq on 1/12/2004
The food at Apizz is very good, but the service is what makes it outstanding. I threw a surprise birthday party for a pizza-holic and the staff was incredible. The menu was appropriate even for those who aren't pizza-fiends and the arrangements and suggestions were fantastic! You can even find parking nearby--what else is there???
Short Rib Gnocci & Mushroom Polente
By mmmguacamole on 7/20/2010
Although I came into dinner here not expecting much of anything as it was a hastily organized going-away dinner for 12+ people, I was incredibly impressed and satisfied with the delicately crafted plates and the accompanying powerful punches of taste. I will absolutely go back and try everything else on the menu - bellisimo!
where did this place pop out of...
By jeff on 5/31/2003
the most amazing little spot nessled in the heart of the real lower eastside and i never heard of it, i live 10 blocks away, wow where we blown away by the food, it all comes out of a huge wood burning oven, its crazy...
- The best reviews give a clear sense of why you liked or disliked a restaurant, bar, or store. And that means details. Mention specifics dishes, type of crowd, pros and cons...
- If it's helpful to compare one place to another, go for it.
- Come up with clever, funny, pithy subject lines, and write in the first person.
- Don't forget to read the user rating guidelines and rules.
- Scientists â€‹Pretty Sure Humans Could Eat Food Grown in Martian Soil
- Another Restaurant Bites the Dust on Clinton Street
- A Talented Pastry Chef Will Open a New Bakery in the Rockaways
- This 3-D Food Printer Actually Makes Pizza So You Don’t Have To
- Bergen Hill Relocates to Noho With a Seafood-Heavy Menu