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When he sends out authentic Greek food at Molyvos, executive chef Jim Botsacos is only telling half the story: his father’s. Now, as chef-partner at Abboccato (“touch of sweetness”), he pays tribute to his Italian mother. Each dish is associated with a region of Italy, such as Umbrian-style quail and octopus with Sicilian oregano. To make his carbonara taste like the real thing, Botsacos uses richer, more flavorful duck eggs. His vaniglia e cioccolato, meanwhile, combines two classic dishes: vanilla-scented veal cheeks and wild boar stewed in red wine, spices and chocolate. It’s dinner and dessert rolled into one.
138 W 55th St
|Cross street:||between Sixth and Seventh Aves|
|Transport:||Subway: F, N, Q, R to 57th St|
|Price:||Average main course: $28. AmEx, DC, Disc, MC, V|
|Opening hours:||Mon 6:30–10:30am, noon–3pm, 5:30–10pm; Tue–Sat 6:30–10:30am, noon–3pm, 5:30–11pm; Sun 6:30–10:30am, 4–10pm|
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