padre figlio edit info

/ italian
310 east 44 street Brooklyn (2nd avenue)
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Padre Figlio
310 east 44 street

In the presence of professionals

There is something about Padre Figlio, which just tells you they know what they are doing. It starts with the hostess, who greets you by name even though you have never been there before and have not announced yourself. The Maitre D’ proceeds to announce the voluminous specials of the day, including the ingredients and the method of preparation…just so.

We were not interested in just beef, I wanted to see what the chef can do and even this jaded New Yorker was impressed. Some of us started with a wonderful tricolor salad topped with slivers of Romano cheese. I had a pickled eggplant and mushroom mélange wrapped in radicchio with gobs of freshly made buffalo milk mozzarella, still warm and silky smooth. Ah…yes

Pasta is the reason for Italy’s existence and my judgment is strict and unforgiving. I am not sure what they called my dish. It was a variation of Spaghetti Matricana. Home made spaghetti perfectly al dente, with pancetta (unsmoked bacon), onion, and garlic with slices of filet mignon in an excellent tomato sauce topped with ricotta. The serving was so large, I cancelled my next course. Also at the table was home made lobster ravioli with large chucks of lobster and a perfectly grilled mediterrain sea bass.

It’s a rough life, but someone has to do it and I am volunteering for your share at Padre Figlio.

Dinner for four was $ 250 with a tip. But I noticed that they have a limited menu prix fixe dinner at $ 35. I am definitely going back to try it

1 Comment

  • Padre Figlio is a great restaurant with delicious food and an awesome atmosphere. I shared the porterhouse which was juicy and cooked to perfection, along with some of the best baked clams I have ever tasted. I recommend you try them. If you really were planning on trying this place out I found a deal that lasts til tomorrow at ( where you get $40 worth when you pay only $18. Check it out....
    ilana / Jan 12, 2010, 11:32 AM

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