All Reader Reviews of...
224 E. 10th St., New York, NY, 10003
nr. First Ave.
Tight, but Cozy
By ChristopheChung on 1/23/2011
A trip to the bathroom explains a good deal of this restaurant. First, if you can squeeze past an already crowded dining room with friends and strangers sitting on top of each other, pat yourself on the back. Next, embark into the kitchen where you slide sideways past three cooks standing shoulder to shoulder, chopping away while putting together each one of your dishes with such care. The bathroom's novelty in its use of space makes you appreciate (and to some extent forgive) the fact that you feel like you're dining in the 5 train during rush hour. And the crowded, chaotic nature of the restaurant--to some extents--makes you wonder if that was exactly what Chef-Owner Jehangir Mehta was going for. There's a certain degree of authenticity that the space adds to the food which evokes a sense of street-food meets gourmet. The small dishes are distinct in their own right, with bold flavors and clean tastes. The wine list--while small--is well thought-out and very appropriately paired to the cuisine. And, best yet, your server is the Chef-Owner! Probably the first restaurant I've been to where I've had this luck, and I couldn't think of anyone more appropriate to introduce the complexity of each dish.
Yummy, Yummy and just Yummy!
By Devangi on 2/14/2010
I can only say that it made my day! My husband and I are vegetarians, and accordingly had ordered the food. The best things we liked was the three cheeses (simple and yummy), mango paneer ,simply loved it, the best of all was zucchini hummus pizza - oh my Gosh the pizza base was awesome and the peas in it really gave the crunchiness...i cn't get out of the taste...another thing ofcourse we had was eggplant buns, which was also good but compared to other dishes not so much mouthwatering. The only thing is that its little cozy, otherwise its best! The way newspapers were laid instead of table mats, and the way bill was presented, i just loved it. I am just waiting when would my husband take me again.
Regulars at Graffiti
By kimzeiger on 10/29/2009
We have been regulars at Graffiti for a year now. The place is so charming that one simply can't get enough of it. ItÃ‚Â’s an ideal setting for a happy family dinner. The kids just love the informal atmosphere. The food served is balanced and the portions are just the right size. I also really loved the way the staff always made sure that they explained the significance of each component in our dishes while serving. ItÃ‚Â’s no wonder that whenever Chef Mehta cooks on The Next Iron Chef his dishes have 2 components which balance each other. His food is all about harmony. The flavors are so well balanced. But nothing beats the tasty Graffiti burgers which are marinated like kebabs! My husband ranks it as the best in the city.
By malia on 8/20/2009
i lived across from graffiti for a year and could NOT get enough. the service: never experienced such a personalized dining experience the food: so unique, so tasty, and mouthwatering. different size plates serve any appetite the price: honestly, getting mango paneer at 7 bucks is the REAL DEAL! i just wish it was a bigger place! might not be great for kids, and since its small, you can be seated with other people at a table, so might not be the best business dinner. BUT i adore Graffiti and want the restaurant and the people who work there to live in my house!
Can't recommend this place enough!
By nychic529 on 6/5/2008
I've been here several times, and every time I leave I can't wait to go back. I love that the menu is designed for sharing, so you can have a little bit of everything. The flavors are amazing and very refreshing. The staff remembers me every time I go, and they are so enthusiastic about their food. Every dish comes with a little bit of information on the food. When you go, be sure to walk through the kitchen to the bathroom, and you'll be even more impressed at how they produce such exquisit dishes with so little space.
Great Indian/Asian Food
By somedude20102 on 12/25/2007
First timer with this type of cuisine. Ambient, cozy atmosphere. Owner/server incredibly attentive and uber-excited about everything he served me and my date. His enthusiasm was contagious. The food was delicious. Definitely going back.
Engaging in every way!
By carlyo on 12/8/2007
I love this place- I've been with girlfriends, with my husband, and with my parents, and somehow its been great with all three crowds. The chef has figured out how to entertain with food, explanations of the food, delicious (and really nicely priced!) wine, and gorgeous, but not overbearing, hospitality. The scallops with pickled ginger are to die for, and the pork dumplings were amazing!
Great! Warm and Friendly!
By mariaf109 on 11/30/2007
This is a small East Village spot. The decor is inviting, small, but this is the East Village. The staff greeted us warmly. We waited a little bit for a table, but it was worth the wait. Cool ethnic music plays and is not overbearing so you can still have a conversation. The dishes were inventive and elegantly presented. Everything we had was very tasty. Love those pot-stickers. Oh the wine, nice organics, nice variety, $25 a bottle!!! Did I mention $25 a bottle, who can beat that, they were good tasting wines as well. The five of us had a bunch of appetizers and a few bottles of wine and we didn't have to rob a bank to pay the tab. We weren't rushed, nor did they make us feel like they wanted us out even though there were people waiting for tables. Very nicely done.
- 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.
- Supreme Court Won’t Stand in the Way of Seattle’s $15 Minimum Wage
- Congress Introduced a Bill to Keep Journalists From Snooping Around Big Food
- A Farming Cartoonist Was Fired for Joking About Big Agriculture
- Why This Leading London Chef Feels Energized by New York Kitchens
- Oxford Student Refuses to Tip Server Because She’s White