1396 Third Ave., New York, NY, 10021
nr. 80th St.
By srbesq on 8/12/2013
Since Due hired Giuseppe Lentini as its chef (ex-Elio's and Lentini), the food has improved wonderfully. The quieter, calmer setting at Due, and the graciousness of its host, makes it an improvement over even more expensive and better known Italian restaurants in the neighborhood. The chicken scapariello is succulent and has enough garlic to make it a classic. Salads are fresh, crisp and served nicely chilled. And of course, the pasta dishes are excellent, particularly the bucatini amatriciana.
By Stephenhickey on 3/31/2008
At first glance Due seemed very appealing, very nice decor and gave off a very inviting aroma. I was hoping it would be a good choice for a romantic dinner for two, boy was I mistaken. We were seated promptly on what seemed like a busy night for them but from there it was downhill. The service took forever, the waiter didn't seem to know anything about the entres or the specials he was reading off of his tray. The food took forever to arrive and was very bland and flavorless. My risotto could have been mistaken for a microwavable helping of mac'n'cheese. The UES is full of amazing restaurants how due slipped through the cracks is bewildering.
By amyjfleischer on 11/9/2007
By far, one my finance and mines favorite restaurants in Manhattan. Not only is the host and staff professional, efficient and courteous, the food is well prepared and delicious. Indeed, the service and food has always exceeded expectations. The veal osso buco is outstanding, and the broccoli rabe is the best I have ever had. Even if it is your first time visiting, you are treated as if you are the most important diner they are serving. The packed tables are a testament to their success. Best of all, it is reasonably priced.