38 Eighth Ave., New York, NY, 10014
at Jane St.
By ConaughByLand on 7/27/2012
We sit at the line chef's counter. We love roasted orange Negroni Sbagliato perfect even if blithely ice cold air conditioning deflates the Lambrusco fizz as you sip through a fat short straw. You get a head rush from the orange wheel (soaked in sweet vermouth roasted until darkly flecked) & transport yourself to a state just before sun-burn stings your skin on a torrid Italian summer day, but then line chefs curse, olive oil scorched on the grill, they shave v large parmigiano reggiano wedges on platings as apprentice carpenter's shaving a wood door, sprinkle everything heavy fingered w sea salt. We ordered white wine from Friuli, big pour very good, but light gnocchi lost in gray salty sauce, confounds my choice of a Friuli - a case of displaced anger as gnocchi were consistently insulted by the main line chef who yelled out "NOCKY!" every five minutes. Green yellow wax beans greasy oversalted. The presence of overheated oil infuses every dish. What could have been sexy chilled sea bass flesh (carpaccio) suffered a same fate - salt and a few fish scales i flicked from my tongue. I saw other diners at the line chef's counter eating with thin tight lips and small furrows on their brows, one patron dabbing a wet napkin into his eyes whenever heat from the grill flared smoking oil just enough to make it unseen but felt. Where is the soul in DellÃÂnima? It's chilly dark, oil-smoked, overstimulated on rock music, pushing the limit on what is vital into over-muscled.
By crglic on 4/29/2011
I heard a lot of wonderful things about this place, so was genuinely excited to try it out, but left pretty disappointed. The waitress was not that helpful in selecting items from the menu and we were told that the entire order had to be placed at once which seemed a little odd. The brushetta dips were good but not entirely memorable. The risotto (which people rave about) and the chicken entree were both attacked by the salt monster. And the steak was very undercooked. Made it so I didn't even want to try dessert which rarely happens. Maybe it was an off night for the entire operation - but you won't be seeing me in there anytime soon.
By sthrngrlnyc on 9/18/2010
Wish it would have been different...wanted to love everything! The bruschetta, the pasta....but everything was masked by with a healthy (unhealthy?) dose of smoke and burned olive oil. For my fiance's birthday, we sat directly beneath/next to the stove. The waitress could see that my eyes were burning so badly (my contacts felt like they were on fire), that she gave us our wine for free (that and the fact that the couple sitting next us, who arrived after we did, had already eaten and left by the time our entrees arrived). Wanted to love you dell'anima, but until you improve your ventilation system, we will go to your sister restaurant, L'Artusi, so we don't leave coughing from smoke inahlation like we just left a burning building.....so disappointing!
By BBNYC823 on 7/19/2010
Went here on Saturday night with my boyfriend for a celebration dinner. We had a 10PM reservation and were running a tad late. We called to make sure they would keep our table, and they were super nice about it (unlike a lot of spots in NY). We had the bruschette which was very good, the tagiatelle alla bolognese (also very tasty) and the skate. All were very good, but what we absolutely loved was the Risotto Alla Pilota. Probably the best risotto I have ever had! We ordered a bit too much food, but really enjoyed our feast. Good service and friendly staff. The only downside to this restaurant was that it was EXTREMELY hot. It may because of the open kitchen, but it was very uncomfortable. When I walked in, I saw many people fanning themselves and looking a little uncomfortable. If you can handle the heat, I would definitely recommend this place!
By lordmerde on 3/17/2010
oh, if only other chefs were this brilliant after dining here 5 times I have yet to find something that was not exceptional: apps, entrees, pasta, desserts, wine list.. memorable
By NJS on 10/18/2009
Went here for dinner on a Friday night with a few friends. We couldn't make a reservation that evening but the host was very helpful in getting us seated quickly. The service team was great with nice recommendations on wine (huge list). The brushetta spreads were amazing. We had different dishes (all were great) and my risotto was exceptional. One small bathroom may be the only downside. Definitely a great find and better than most in the WV/ Meat Packing district.
By caaramsey on 9/16/2009
Go to this place to taste amazing food. Avoid crowds, go late, enjoy unique food. Tired of years of restaurant eating? Go here. If the screw up your reservation or you find plastic in your food(other posts) , that sucks, but it happens everywhere. This place is special.
By ebrownie on 9/3/2009
Showed up on time for my 8:00 reservation made weeks in advance for 3 people. Hostess said my table had their check, should be 10 minutes. During 30 minutes of graciously waiting I checked in twice with the hostess. Soon, soon is what I heard. Then I saw two parties that came after us get seated before my very eyes! When I protested the hostess said, "But they were a party of 4 and you are only 3." Maybe she isn't good at math but 3 people can sit at a four top....especially after they have been waiting what was now 45 minutes! I was aghast! I told her the behavior was unprofessional and unacceptable and left the restaurant. Within 15 minutes the manager called, apologizing profusely then told me my table had been cleared and would I please come back. While the manager saw the error of his employee's ways, it was too late by that point. Trust their reservationist at your own peril.
By TheForestEnds on 3/22/2009
The food is nothing short of brilliant. I began with the brussel sprouts while my friend ordered the octopus. The brussel sprouts were nearly catastrophically good in explosive flavor and inviting texture. The octopus was extremely fresh, very well prepared, and extraordinarily seasoned. The tagliatelle alla bolognese was the best pasta I have ever had, either in Italy or in the states. The pasta itself, was perfectly chewy and soft, while the sauce was a perfect dialogue between the savory nature of the meat and the sweet tartness of the fresh tomatoes.
By restaurants09 on 2/13/2009
This is not an exaggeration. We ordered the roast chicken, which came out with roasted skin on top so it took us a bite each to notice that the inside was completely raw. Not just pink, but just-pulled-it-out-of-the-fridge raw. Don't get yourself Salmonella. Stay away.