January 19, 2007
Iacopo Falai's shiny black Vespa outside 265 Lafayette Street this morning signaled the arrival of SoHo's latest Italian caffé—one that is actually affordable and attitude-free. Despite the early-morning snowstorm, we noticed the great chef amiably chatting with customers (seen in photo, above). Despite the close proximity of Ceci-Cela and Balthazar Bakery, the pastries and desserts at Caffe Falai are in an entirely different league. The former pastry chef of Le Cirque, his masterful combinations of sweet elements with classic Italian flavors are extremely impressive. He certainly will draw a portion of his target audience from those two Spring Street establishments, not to mention the endless supply of wandering shoppers and tourists who daily flood the neighborhood.
Caffe Falai is hardly just about dessert and pastries. Given the creative dishes—antipasto of baby octopus, potato fondant and black olive is a mere eight dollars while a dish of almond pappardelle, wild mushroom and cream rings in at $11—and terrific prices, we predict an immediate success. Do ensure you try the veal scaloppini with broccoli ($14) as well as a ricotta flan with roasted plum tomato and watercress ($7).
Secret breakfast tips: Try the almond croissant ($2.50) and chocolate pear sfoglia ($3.00).
Tags:
balthazar bakery, caffe falai, ceci cela
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Posted on 1/19/2007
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