Falai

2 Responses to Falai

1. jeff giordano says:

   February 5, 2010 at 8:28 pm

   This cutting edge, Italian eatery was long on style but short on soul. Certain flavor combinations were also ill-conceived. The polenta and liver appitizer, for example, was just plain strange. Think about a slab liver pate served on a delicate, overly refined, polenta base–not cool. The entrees were certainly better, albeit more broadly mediteranian than specifically italian. My lamb was served with a dab of yogurt sauce and puried eggplant. Think Greek and Turkish but certainly not italian. While the homemade taglitelli with red wine/cinnamon was richly satisfying it seemed concieved more for affect than taste. Earth to chef: more grandma and less style=better food. But who am i you’re the one with two M stars.

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2. Bastianello says:

   June 6, 2010 at 2:09 pm

   for creative, hand crafted italian, this is on of nyc’s best. you wont get trational italian, or big portions, but chef falai is cutting edge,

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