"Locanda Verde opened in 2009, but if this place isn’t significant to you—if you didn't eat lamb meatball sliders next to Bradley Cooper back when it was one of the toughest tables in town—here's what you'll find today: A pleasant Italian restaurant with crowd-pleasing food and impeccable service, where you can always get a reservation for nearly every kind of occasion. Tribeca’s Locanda (there’s a newer one in Hudson Yards) has mellowed with time. These days, the main draw is just how adaptable their sprawling dining room is. The bar is great for a post-work flirtation, or a solo glass of red wine with AirPods in. The two tops are a nice resting spot to eat silky smooth ricotta crostini after a long day of shopping in Soho. Under paintings by backer Robert De Niro’s father, big round tables accommodate both groups of coworkers and families. A lavish women's bathroom accommodates both a mid-dinner red lipstick touch-up and a diaper change. Other than the occasional film star or former royal, the regulars at Locanda Verde are no longer instantly recognizable. But a simple plate of ravioli—a recipe from chef Andrew Carmellini’s grandmother’s—still satisfies. Even better is the confidence that comes with easily securing a table at a place that will easily please everyone in your party. (Even celebrity-spotting hopefuls who didn't see a famous person.) Food Rundown Sardinian Sheep’s Milk Ricotta Crostini This starter has been around since 2009, and you’ll see it on almost every table—it’s smooth and cold like ice cream, and the crusty griddled bread served alongside is the perfect accompaniment. Lamb Meatball Sliders Another classic, these sliders are on the smaller side, so make sure to get one per person at your table, and then enjoy a plump little lamb patty cloaked in slightly sweet pickles. They feel perhaps more suited to a dive bar, but we’re not complaining. In fact, this is a message for Andrew Carmellini: if you ever decide to open a dive bar, we’d be its biggest fans. photo credit: Willa Moore My Grandmother’s Ravioli Grandma Carmellini’s ravioli is fairly simple, and very delicious—red sauce with just a slight tang up top, and a supremely-seasoned cheesy filling that tastes like more than just ricotta. Some of the other pastas change with the seasons, but this one remains. Make it yours. photo credit: Willa Moore Chitarra Nero A seafood lover’s paradise. Squid ink-stained chitarra, buttery shreds of crab, and funky bottarga. A nice balance to the ravioli—there, your order is handled. Pumpkin Ravioli The nutty brown butter, sweet pumpkin filling, and amaretti crumbles on top put this pasta on the brink of dessert, but if you routinely eat dessert first, add this one to your repertoire. AC’s Fire-Roasted Garlic Chicken If it’s named for the chef it better be good, but this chicken is fairly down the middle as far as roast chicken goes. The herby skin and singed peppers on top can’t hide the fact that sometimes it leans dry. Stick to the pastas." - Willa Moore
