All Reader Reviews of...
246 Tenth Ave., New York, NY, 10001
nr. 24th St.
below avg all around...
By Nearly_Destro on 9/30/2013
Decor is circa 2003 lounge, food is avg at best and the staff can't be bothered to do their job. Honestly, the place was pretty crowded and I have absolutely no idea why. They served the entree while we were still sharing our salad appetizer. $100 later... never again.
Charming wait staff
By Anonymousaction0102 on 8/21/2011
This was our first time eating at Bottino and the moment I walked in I thought the decor was elegant, yet dull. The Dingy burnt orange curtains dangling the entrance and the Dingy, also burnt orange Banquet, was an addition to the dull fabric choices. Busy busy restaurant in deed, but the staff was very quick and inviting. Lovely hostess, Lauren, was friendly in her approach. 10 min wait at the bar, had a round of martinis and cocktails... average, but good. Once seated, we were fast approached and the waiter wasted no time greeting us with water and a quite handsom/charming approach. Very very knowledgeable with both the wine and dinner menu. Every approach he took in advising us on food and wine pairing was perfect in every way. Again, it was a busy busy night and the waiter was quick on his feet and spent just the right amount of time at every table, including ours! We liked him so much we took the extra step in asking his name. (Stefen) I never felt so comfortable and relaxed and trusting in every recommendation he gave. This restaurant will definitely be a spot to recommend. Food was excellent, service was above and beyond, and the decor was simple and elegant, but some changes should be made. I won't rant about the chairs... ridiculously uncomfortable. HAH!...But again, the restaurant world needs more servers like like Stefen.
By FoodLoverAlways on 4/4/2011
We were very sorry to have wasted our time/money at Botinno when there are so many excellent places in the 'hood.
By willb on 2/25/2008
Last week I met up with a friend who suggested Bottinos before we did a gallery run. It was my first time at this restaurant and I was early. It was very early afternoon so there was no one at the bar but I wanted a drink so I sat at the empty bar and although there were many diners, one of the staff was quick to oblige. I ordered a Bombay no ice w/ lemon. The drink was excellent! On the strong side... the way I like it and the service was friendly and quick. Cheers Bottinos!!!
Improved and worthwhile.
By fauxbourdon on 2/10/2008
I think the preceding reader review is a bit harsh. I'd had a lackluster experience at Bottino last year, but was pleasantly surprised last night. My beets and goat cheese salad was a delicious twist on an overdone standard, with dill adding zest and golden beets an appealing visual contrast to the old warhorse. The penne with speck was pleasingly al dente with just enough of a smoky umami flavor from prosciutto to make the well-executed but otherwise plain pasta pomodoro interesting. Nothing earth-shatteringly original here, and perhaps not worth a special trip, but well worth it if you are in the area. The main dining room is sleek and elegant in an understated way, the glass-enclosed garden room is charming, and the service was competent and unobtrusive. I left pleased if unamazed.
Hire a chef
By marieviljoen on 8/4/2003
The evening was saved by the delicious Sidecars at the bar. And the charming but frazzled barman. With the alcoholic fizz taming my temper, I made it through bloody carpaccio, steering around the wet red patches on the plate and nibbling the parmesan and arugula. Yawn. Then the risotto. The thing they called risotto, anyway. I love risotto. The creamy crunch, each grain separate yet bonded to the next...Not here. Seafood rice soup. The arborio rice cooked so long it split. Broth sloshing about all over the place. I sent it back. Whoever made it has never eaten the real thing or been taught to cook it. The waiter treated me with condescension. Clueless there, too. I didn't order anything else as no one else had anything particularly appealing. The broccoi rabe under the pork loins was cold. The steaks looked grey. But the memory of the Sidecars lingers...
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