Anton's
American restaurant · West Village
570 Hudson St, New York, NY 10014
Highlights
Classic NYC cafe serving updated staples, pastas, and steaks.
Classic NYC cafe serving updated staples, pastas, and steaks.
"A 115-seat, moody Hudson Street restaurant across from a historic tavern, built with dark wood paneling and wooden floors to evoke classic Gotham ambience; the menu leans into New York nostalgia with pasta and red-meat dishes that intentionally reference old-school city institutions." - David Farley
"The three-course prix fixe at this charming West Village corner spot is $120 for adults and $55 for kids (who get to enjoy chicken schnitzel tenders as their poultry main). For grownups, your turkey will be accompanied by chestnut-andouille stuffing, mulled quince and cranberry sauce, a butternut-potato gratin, and the chopped spinach a la noialles you already know and love from the Anton’s menu. (You can also add on a la carte favorites like the bacon-heavy bucatini baczynski.)" - neha talreja, molly fitzpatrick
"Anton's—billed as a "New York Cafe"—isn't 100% Italian, but a whole section of its menu is dedicated to “macaroni." So the influence is pretty clear. This old-school restaurant on Hudson Street is decorated with oil paintings and lots of dark wood, and it’s perfect for when you want to drink a martini and eat some pasta by candlelight. The bucatini that comes absolutely stuffed with bacon is our top choice, but the spaghetti anchoiade is another intelligent route, as long as you don’t mind having a mouth that smells like anchovy." - bryan kim, will hartman
"This especially-quaint corner spot on Hudson Street has excellent pasta, cocktails, and broiled oysters that will arrive at your patio table on a silver platter. Their sidewalk patio tables can seat parties of up to 4 under large umbrellas." - matt tervooren, neha talreja
"Anton’s sidewalk tables become desirable in the evening. The restaurant offers vegetable and seafood appetizers like smoked whitefish salad with rye crisps, fava and goat cheese salad, or raw clams, paired with a glass of rose or Chablis." - Eater Staff
