“had the grilled octipus which came in a dark olive pesto and more al dente,but the bucatini with sardines was spectacular i really enjoyed the semplicity of the well combined ingredients, i can say much about the wines since i drank few peronis, the ser”

“Can't comment on the menu as a whole, but the Pescatore Pizza (ordered with regular, not spicy tomato sauce), was light ,flavorful, and on a perfect thin crust.”

“After having a wonderful cheeseless seafood pizza at a Bklyn place that removed it from its menu, I've been searching for something comparable.”

“We got seated promptly at 9pm without reservations and were cordially greeted by waiters with Italian accents - usually good indicator of authenticity.”

“The oven-baked "ring" pasta with beef ragu, eggplant, basil, and pecorino comes in a huge dome of thin bread that you deflate into the pasta!”

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Cacio E Vino

From The Owner of Cacio E Vino

2008's best Sicilian restaurant by Italy's elite judge of cuisine, the Academia Italiana della Cucina, Cacio e Vino - East Village

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vitovino

Joined 8 years ago

January 22, 2007

Best bucatini alle sarde. I meet few friends at Cacio e vino on a rainy sunday night and had a refreshing and delightfull dinner

started with a pizza, very well cooked and flavorfull, i could tell the the dough was well raisen,

something herd to come by in NY, then i got to try the fennel salad with bloodoranges, excellent seasoning and great olive oil quality. I had the grilled octipus which came in a dark olive pesto and more al dente,but the bucatini with sardines was spectacular i really enjoyed the semplicity of the well combined ingredients, i can say much about the wines since i drank few peronis, the servise was very attentive and i would certainly raccomend it.

Heart

Recommends

ang3099

Joined 7 years ago

December 19, 2006

Excellent and authentic. very good service .. and very authentic .. its rare to find an authentic Italian/Sicilian resturant .. hats off to the ..

Heart

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