"Frank Prisinazo (Frank, Lil' Frankies) pretty much has a monopoly over the Italian game in the East Village. Supper, his slightly more upscale Italian institution, has been mobbed since the day it opened. They don't take reservations, but they do have a nice wine bar next door to hang at while you wait. For a cash only operation (both the restaurant and wine bar), the wine list is steep. It's surprising that there aren't more two-digit options. The food menu, however, is packed with well executed, moderately priced Italian favorites in addition to the always changing specials (the reason we keep coming back). The seats outside on the sidewalk are nice, but we prefer this dimly lit spaghetti haunt on a freezing cold night the when oven in the middle of the room is keeping everyone warm. Food Rundown Burrata Mozzarella Off the specials menu, an uncut ball of fresh mozzarella served on top of sliced tomatoes. The cheese is firm on the outside, rich, and creamy on the inside. As fresh as it gets. Veal Scallopine alla Parmigiana with Spaghetti The tagliatelle will always be there, next time get a little more adventurous. I mean, when was the last time you ate veal scallopine anyway? Probably never. You won't be disappointed. Tagliatelle al Ragu bolognese Eh. I'd take Max's bolognese over this one any day of the week. The pasta is good but there are a couple strong spices in the sauce that dominate the flavors and not in a good way. Spinach Gnocchi All Aglio D'Orato Gotta love big fat pieces of fresh green gnocchi in tomato sauce. This gnocchi is all that and more. We could have easily taken down a whole other serving. Tagliatelle w/ Prosciutto di Parma If there's a prosciutto pasta dish on the menu, there's a very high probability that we'll be ordering it. The prosciutto is chopped up into little pieces and served in a marinara sauce with cherry tomatoes. Highly recommend checking this out if it's available. 1/2 Roasted Chicken with Wild Fennel Don't be ashamed to order chicken here. This half chicken served over rosemary and roasted garlic mashed potatoes hits the spot." - Andrew Steinthal
