Though you wouldn't expect "celebrity chef" and "all-youcan- eat" to pertain to the same New York restaurant, the descriptions fit the bill for this pre-theater favorite on Restaurant Row. PBS persona/cookbook author/nationwide restaurateur Lidia Bastianich and her son Joseph opened this brightly colored town house trattoria in 1993. A unique prix fixe features three specialty pasta dishes (which change daily) that are freshly made and delivered tableside. Throw in a choice of antipasti or a classic Caesar salad, with plenty of fine Italian wine to boot, and this gourmet meal is a steal. Executive chef William Gallagher excels with à la carte options as well, ranging from the signature osso buco to a grilled whole fish of the day or pork scallopini stuffed with pancetta, pistachio and bread crumbs. After such a filling meal, it'd probably be better to attend an Ibsen or Chekhov drama rather than a gutbusting Monty Python or Mel Brooks adaptation. Note: Chef Gallagher has cooked for the Pope on his visit to New York City. If it's good enough for His Holiness, then it's good enough for you. Full bar. Serving lunch and dinner daily. Late-night Tue-Sat.
Where the Locals Eat Rating
Best Italian, Midtown
Top 100 Restaurant, New York City
"The name Becco is derived from the Italian verb beccare, which means to peck, nibble or savor something in a discriminating way. Lidia Bastianich & her son, Joseph, opened Becco in the theater district in 1993. It is best known for its acclaimed $17.95 pre fix lunch menu & $22.95 pre fix dinner menu that includes a large assortment of Italian antipasti or a classic Caesar salad together with unlimited tableside servings of our three daily pasta preparations. Becco also offers an extensive a la carte menu including chicken, fish, veal, & pork entrees & a wide selection of Italian wines, all priced at $25.00 per bottle.."
– Becco website
"... one of the more intriguing restaurants in New York."
—The New York Times
"A pastavore's dream come true."
—New York magazine
"[Becco's] is handsome and budget-conscious. ... [Chef Lidia] Bastianich's regional dishes, like polenta with Montasio cheese and stuffed cabbage with gnocchi, share menu space with plump house-made sausages and juicy veal chops."
—Time Out New York
"The place is pretty, the service is friendly, and the crowd is convivial, all of which makes dinner here a pleasure."
– Newsday
"Designed to offer tasty fare at relatively tiny prices, it delights with a selection of sampler plates and interesting two- and three-course menu options."
—Village Voice
How Others Rate Becco
The New York Times
Top Pick
Zagat 2008
22 Food Rating (Very Good to Excellent)