Sfoglia

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When dining alone on good food, the meal has your full attention. If it’s bad, it’s really bad; if it’s excellent, the excellence is embellished, and the pleasure is yours alone. The same thing happens when you travel, and for those who spend their evenings chasing the hot restaurants downtown, a visit to Sfoglia may seem a little like a trip to a foreign land. There are only ten tables, and the décor seems almost willfully frumpy. There is a stuffed pheasant over the kitchen door, and a picture of a pig and an Italian noodle chart (sfoglia is a sheet of egg pasta) on the wall. (The proprietors, Ron Suhanosky and Colleen Marnell-Suhanosky, also operated the now-closed original Sfoglia, on Nantucket.) Instead of linen napkins, you dine with rolled-up dish towels. Instead of effete flower arrangements, there are bowls of lemons or red peppers on the rickety wooden tables. — Adam Platt

Related Stories

New York Magazine Reviews

• Adam Platt's Full Review (7/17/06)
• Gael Greene's Full Review (6/26/06)

Best of New York Awards

• Adam Platt and Gael Greene: Best New Restaurant (2007)

Featured In

• Adam Platt's Where to Eat 2009 (1/5/09)

Recipes at Sfoglia

• Farro Spaghetti, Beets, Brown Butter, Poppy Seeds (2008)
• Spaghetti With Strawberries (2007)