Time Out says
Wed Feb 24 2010
Intense heat isn’t often associated with Italian cooking, but the whole chili peppers that come with the bread at this joint are truly tongue-numbing (don’t say the waiter didn’t warn you). Such spiciness whets the appetite for hearty Southern Italian cooking. Shrimp alla Frost is served in a garlicky cream sauce over linguine, with a generous helping of steamed broccoli; the lamb chop is perfectly tender and crowned with sautéed onions, peppers and mushrooms. Bow-tied waiters and leather banquettes transport you to the ’70s—when Williamsburg was just a small town in the big city.
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