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PRESS :: NEW YORK TIMES
Mezzogiorno **
The kitchen turns out an enticing roster of sprightly carpaccios, brick oven pizzas, salads and pastas at this winsome northern Italian trattoria. The restaurant opens its doors on all sides, allowing for both an umbrella-shaded sidewalk cafe on Sullivan and a sunny little terrace on Spring. Popular starters include carpaccio of beef with crunchy slices of raw artichokes and slivers of sharp Parmesan, bresaola with fennel with a lemon-olive-oil dressing, and seafood salad of crab meat and shrimp with radicchio and avocado. Beguiling pastas include rigatoni with roasted eggplant and crumbled ricotta cheese and fusilli in a spicy sauce of tuna, olives and capers. Addictive, thin-crusted pizzas come with various toppings, from wild mushrooms and spicy sausage to pesto, pine nuts, tomato and mozzarella. Grilled entrees include slices sirloin with arugula and chicken paillard. (Review: 5/13/88; revisited: 7/30/95)
Published: August 1995, The New York Times
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