BEST ITALIAN IN CHELSEA
With TV shows, cookbooks and restaurants spanning the country between the three of them, Joseph Bastianich, Lidia Bastianich and Mario Batali, who partnered to found Del Posto in 2005, have become the Super Friends of the restaurant scene. Batali fanatics, leave your Crocs at the door this time: The ultra-luxurious décor demands more formal shoes, starkly contrasting Batali's more accessible ventures (Babbo, Lupa). No indulgence is spared, with marble in abundance, an elegant staircase leading to dramatic balcony seating, music from a baby grand piano, and even valet parking. The food matches the backdrop in ambition, as classic Italian meets a contemporary approach elevated with French fussiness. Pastas headlining the menu include sheep's milk ricotta gnudi and risotto for two with Dungeness crab, jalapeño and minced scallion. Meats and fish are often portioned for two as well and sometimes are carved at the table. Worthy options include wood-grilled lobster, grilled squab and the Dover sole (for two) with summer vegetable Scafata and salsa verde. Despite the fancy digs and fine china, you'll still find Batali's beloved lardo (yes, pork fat) for spreading on focaccia. The wine bar offers a slightly less theatrical, and less costly, dining experience. Reservations suggested. Full bar. Serving lunch Wed-Fri, dinner nightly.
Where the Locals Eat rating
Top 100 Restaurant, New York City
"Del Posto is the ultimate expression of what an Italian restaurant should be. Joe Bastianich, Lidia Bastianich and Mario Batali represent a convergence of different styles and experiences. The restaurant concept generated at Del Posto can best be described as trans-generational: an expression of the evolution of cuisines, menus, service and ambiance that have characterized the history of the Italian dining experience in this country."
– Del Posto website
"Terrific food, distinguished by first-rate ingredients ... clear flavors and, more often than not, superior cooking."
– Frank Bruni, The New York Times, March 1, 2006
"This food is accompanied by all sorts of pageantry and largesse ... At the bar you can get Bellinis flavored with persimmon, and wines from 40 regions of Italy."
—New York magazine
"[Mario] Batali turns a vat of mixed boiled meats (bollito misto's literal translation) into a $35 white-tablecloth dish."
—Time Out New York
"I have never eaten in a lovelier restaurant. ... The service is similarly exemplary."
– Newsday
"Spacious balconies reign from three levels overlooking the stunning first-floor dining room, while dark paneled walls, graceful columns and glittering chandeliers complete the opulent décor."
—Michelin New York City
How others rate Del Posto
The New York Times: *** (Excellent); Top Pick
Michelin Guide 2008: ** (Excellent Cooking, Worth a Detour)
New York magazine: *** (Generally Excellent); Critics' Pick
Zagat: 25 Food Rating (Very Good to Excellent)
Time Out New York: Critics' Pick
Travel & Leisure magazine: Top 50 New York Restaurant