Bianca
New York, NY 10012
Phone: (212) 260-4666
- Price:
- $$
- Cross Street:
- Bowery
- Directions:
- B, D; F, V; 6 at Broadway-Lafayette
- Hours:
- Sun-Thu 5pm-11pm, Fri-Sat 5pm-12am
Editorial Review for Bianca – by Paul Adams
The Scene
White walls, bright wood and exposed brick give a homey feeling to this snug East Village trattoria. Although the restaurant is carefully assembled and managed, the low prices and informal vibe have a mellowing effect. Service is warm and competent, if occasionally rushed.
The Food
The regional Italian cooking is joyfully simple. Pillowy fried dough rectangles partner well with an array of salami as a starter; an intensely flavored appetizer of chicken livers in balsamic reduction is also delicious. Pastas can be little marvels of texture, exemplified by a basic yet remarkably good ricotta-filled ravioli with sage butter, while tagliatelle fails to thrive in a prosaic meat ragu. Meat and fish entrees hold their own: Plump, creamy boiled cotechino (pork) sausage is full-flavored yet delicate; filet mignon, tossed with fresh rosemary, is juicy and satisfying; a stew packed with shrimp, clams, fish and croutons is rich and ruddy.
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Insider Tips
What to DrinkThe nicely varied Italian wine list includes a grouping of a few dozen bottles less than $40, as well as an equal or greater number above that price.
User Reviews for Bianca
05/30/2008 Posted by varley_of_astoria
I brought my wife here before a show at the 45 Bleecker St. Theatre, after a little research online, and it turned out to be the best Italian food we've probably ever had (at least, certainly the best we've had in NYC). The atmosphere feels like an family cottage, cozy, walls lined with old-fashioned decor. The servers were very attentive and our food was delivered to our table promptly. We began our meal with an appetizer of mussels, which came in generous portion, plump and creamy in a white wine and butter sauce. For our meals, my wife ordered the spaghetti and I, the gnocchi. Her dish was wonderfully simple; the homemade pasta was al dente (as it should be) coated with a tomato sauce, fresh basil, and rich olive oil. My gnocchi was nice and fluffy, topped with a gorgonzola alfredo sauce. I highly recommend both dishes. The meal left us extremely satisfied. What a bargain!
Pros: Ambience, Service, FOOD, Value
Cons: Absolutely none!
03/31/2008 Posted by deltahedge
Typical Emilia-Romagnan cuisine, from the flash-fried parsley, to the wonderful fish and excellent salads, to the very nice desserts (like tarfufo). Best olive oil in town, very good (and simple) pasta dishes, the best spiedino di mare in NYC...you get the idea. A wonderful place overall.
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