Cacio E Pepe Uptown - New York

It was our first time at this restaurant and we were pleasantly surprised. The space was pretty, the service was great and the food was presented beautifully. The noise level was tolerable and the restaurant was full. We will return.

The restaurant week dinner $61, tax included) had 3 excellent courses. The polpettine appetizer consisted of 2 meatballs on a tomato-based sauce and a deep-fried basil leaf. The saltimbocca chicken was tender and well-seasoned and complemented by the bitter notes of the broccoli rabe. The passion fruit panna cotta was a fitting cap to the meal. They need to sell the popcorn gelato by the pint…truly addictive. The service could be more attentive mistakenly charged another table’s bill).

Salvatore is by far the best chef for innovative and traditional Italian food in the city. With his special holiday menu he really overdid himself, everything was incredible in taste and presentation. We hope the “Cod tiramisu” makes it to the regular menu because we can't wait to have it again.

Service was good. Everything we ate with the exception of the “filet mignon” was good. They charge $50 for filet but serve was looked like ribeye full of fat. Untrustworthy food quality.

We come for the Cacio y Pepi pasta and to try one or two of Salvatore's newer dishes. We always have a satisfying experience. We had the prix fixe dinner for the first time. Liked everything eggplant timballo, special Cesare salad, insalata di finoccchi for starters and panna cotta and Macedonia for ideal light desserts. Each has a creative touch. The tonnarelli Cacio y Pepi was wonderful. We made a reservation for next week.