Quality Italian
Italian restaurant · Midtown West ·
Upscale Italian steakhouse with signature chicken parm pizza
Upscale Italian steakhouse with signature chicken parm pizza
"This restaurant is loud—like “we considered texting a question to someone sitting right across from us” loud. We don’t say this to discourage you from coming here. The food at Quality Italian is solid, with a wide-ranging Italian menu that will likely please even the pickiest diner. Standouts include the fried calamari with bacon and the spicy lobster rigatoni alla vodka (flambéed tableside). Removed a bit from the Theater District on 57th and Sixth Avenue, it's a good choice if your theater is located on 48th Street and above. You'll likely leave stuffed because the portions are huge, so build in plenty of time for a walk to your show." - bryan kim, sonal shah, will hartman, molly fitzpatrick, ciera velarde, arden shore
"A concept within the group whose wine sales were specifically flagged on a highlighted P&L with a note that they 'weren't as good as they should be,' signaling attention to beverage performance and revenue mix." - Andrea Strong
"You have family in from out of town, and they want to go somewhere “hip.” But they also want to be able to walk from their hotel, so take them to Quality Italian. It’s almost like a Midtown version of Carbone, which sounds like it would be a disaster, but it actually works quite well. And though the big chicken parm served in a pizza dish gets a lot of the attention, you can also eat a nice, simple piece of fish here too." - bryan kim, carina finn koeppicus, kenny yang, will hartman
"Little known fact: I went here after my first home game in New York, so of course it has to stay in the rotation. The housemade ricotta and yellow tail crudo to start are easy choices. The world-famous chicken parm pizza is a must and enough for the whole table. Can’t miss the corn crème brûlée which doubles as a dessert for me! If you’re going uptown then Quality Italian is a must." - andrew steinthal
"Sepia tones and antique bric-a-brac transport guests of this Cherry Creek chophouse to the glory days of Manhattan’s Little Italy, where they can order their bistecca by itself, accompanied by sides like grilled broccoli rabe and corn creme brulee, or in pasta form. Both the dry-aged porterhouse agnolotti and the baked lasagna with filet meatballs for two are Quality classics." - Ruth Tobias, Josie Sexton, Gigi Sukin, Paul Albani-Burgio
