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  • Bars
  • Greenwich Village
  • price 2 of 4
  • 4 out of 5 stars
  • Recommended
  1. negronis
    Photograph: Steve FreihonPhotograph: Steve Freihon
  2. Dante
    Photograph: Courtesy DantePhotograph: Courtesy Dante
  3. Aperol spritz at Dante
    Photograph: Steve Freihon
  4. Dante
    Steve FreihonPhotograph: Steve Freihon

Time Out says

4 out of 5 stars

Come for the negroni, stay for the vibe and just move right in for the pasta. It's that simple, pleasure-seeking ideology that embodies Dante, the beloved MacDougal Street Italian café turned small plates restaurant and cocktail bar in 2015. After a century as a staple in the once predominantly Italian neighborhood, the original owners, a Fiotta family, sold the name to an Australian hospitality group helmed by Linden Pride (AvroKO), who revamped both the decor (green-leather banquettes, a pressed-tin ceiling) and menu, but preserves the storied history through classic Italian food and drink.

Overseen by renowned Sydney-born bartender-journalist Naren Young (AvroKO), the bar program centers on the European tradition of the afternoon aperitivo, which is showcased finely through a daily $9 negroni session from 4pm to 7pm. On a recent visit, a shaken negroni frappe proved more fluffy and refreshing than the original with dominating notes of citrus, while a cold-brew–laced negroni coffee swizzle allows even a subtle aroma of java to shine. Beyond those classic variations, Dante’s house offerings include the simple yet photogenic Garibaldi ($12; Campari, fress-pressed orange juice) and a refined take on the classic Pimm’s Cup ($14).

While the drinks are attention-grabbing, executive chef Rachael Polhill's health-friendly bar fare is certainly nothing to sleep on either. Composed of small plates, the menu is perfect for sharing. A starter of juicy heirloom tomatoes tossed with shallots, feta and watercress in a bright cab sav vinaigrette ($12) is simple, but the freshness of the greens make it worth ordering. A recent special of flatbread ($15) arrived with figs, peanuts and arugula on a thicker and more doughy slab of bread than the traditional crisp, with the figs providing a sweetness that nicely offset the nutty flavor. An orrecchiette, topped with a ramp pesto, spring peas, pine nuts, and tendrils ($17) is a clear standout, combining a fragrant, seasonal pesto with perfectly-textured pasta.

Dante’s appeal is simple and classic, yet cool and far from old-fashioned. Take a seat at the dark-wood bar or at a sidewalk table and you’ll feel why it’s survived in New York for 100 years.



79 MacDougal St
New York
Cross street:
between Bleecker and W Houston Sts
Subway: 1 to Houston St; C, E to Spring St (Sixth Ave)
Average small plate: $13.
Opening hours:
Mon-Fri 8:30am-midnight; Sat, Sun 10am-midnight
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