da Toscano

"There are a lot of big-name Italian restaurants in Lower Manhattan—plus the entire neighborhood of Little Italy—but don’t forget about Da Toscano in Greenwich Village. It stands out by leaning into big flavors and unique takes on familiar dishes. The orecchiette, for example, is like a distant cousin of orecchiette with sausage and broccoli rabe—here, the broccoli rabe is made into pesto, the sausage is in small pieces that blend into the sauce, and the ultra-richness of it all is cut by slightly spicy pickled cherry peppers. For an effortlessly simple, olive oil-soaked meal, go elsewhere. But for flavor combinations that will stick with you for many pasta dinners to come, head here with a group, or for a solo meal at the chef’s counter." - bryan kim, neha talreja, willa moore, molly fitzpatrick, tiffany yannetta

"There are more Italian restaurants in lower Manhattan than there are rats. (Unconfirmed, but it feels right.) Da Toscano stands out. From the street it doesn't look like much, but when you step inside, you'll find a large dining room, where families, couples, and friends sip on Minetta Sours, and eat a braised artichoke dish that tastes like tangy mac and cheese. The mains are by no means an afterthought—and the coriander-crusted duck breast certainly feels birthday-worthy—but we'd still recommend focusing on the pastas. They change often, but if the orecchiette with sausage, broccoli rabe pesto, and slightly spicy pickled peppers is available, order it. " - willa moore, will hartman, sonal shah, neha talreja, arden shore

"There are a lot of big-name Italian restaurants in lower Manhattan, but you shouldn’t forget about Da Toscano. The menu at this Greenwich Village spot stands out by leaning into big flavors and unique takes on familiar dishes. The orecchiette, for example, is like a distant cousin of orecchiette with sausage and broccoli rabe—except here the broccoli rabe is made into pesto, the sausage is in small pieces that blend into the sauce, and the ultra-richness of it all is cut by slightly spicy pickled cherry peppers. The long, dark space has lots of larger tables for groups, but Da Toscano works just as well for a solo meal or a date at the chef’s counter, where watching someone unveil and prepare thin layers of a signature octopus carpaccio will convince you—even if you're here solo—that you need to order it, in addition to the braised artichokes, which taste like the world’s tangiest mac and cheese. For an Italian meal that's effortlessly simple and olive oil-soaked, go elsewhere. But for flavor combinations that will stick with you for many pasta dinners to come, head to Da Toscano. photo credit: Alex Staniloff Food Rundown Roasted Oysters Da Toscano is an expert on making dishes that teeter right on the brink of being too rich, and these roasted oysters are a great example. A warm oyster swimming in crab fat butter could easily be way too much, but chili vinegar and lemon save it. Braised Artichokes It doesn’t sound like a whole lot, but menus can be deceiving. This stick-to-your-ribs dish is doused in breadcrumbs, and though it'll taste best when the temperature dips below freezing, it's worth an order at all times of the year. Orecchiette The pasta menu changes often, but this one remains, and you should always make it a part of your order. The richness of this dish makes it perfect for sharing. Coriander Crusted Duck Breast A main that makes the case for mains. The accompaniments change seasonally—fava bean and parmesan purée in the spring, creamed corn in the summer—but you can expect tender pink meat and glistening skin." - Willa Moore

"The possibilities for toppings for roasted oysters are seemingly endless, whether powerfully flavored or subtle. The bivalves at Da Toscano, a restaurant tucked away on a less traveled thoroughfare in the Village, fall into the former category, deploying crab butter and chile vinegar for a snappy flavor; and no, that’s not tomato sauce." - Robert Sietsema

"Da Toscano runs a figurative porchetta stand Thursday through Saturday from noon to 2:30 p.m. The square sandwich is on warm focaccia and is piled high with herby pork roast and slivers of aged pecorino. The porchetta sandwich is $19." - Eater Staff