Foul Witch
Italian restaurant · East Village
15 Avenue A, New York, NY 10009, USA
Highlights
Casual Italian eatery featuring natural wine & small plates
Casual Italian eatery featuring natural wine & small plates
"This offshoot restaurant from Roberta’s owners Carlo Mirarchi and Brandon Hoy is Foul Witch, self-described itself as “spooky Italian.” It turns out that meant lots of good and sometimes surprising dishes, particularly amongst its pastas (a current menu lists: honeynut squash cappelletti with pine nut.) This is one restaurant that will never bore you." - Robert Sietsema
"If you’re hunting for good free bread, eat at places with a track record for baking. This East Village wine bar is run by the people behind Roberta’s, who have historically excelled at using ovens. Their exceptional table bread comes in two forms: fluffy focaccia, and crusty baguette." - sonal shah, bryan kim, willa moore, will hartman
"More fair than foul, this East Village spot is from the same folks behind the late Blanca and Roberta's. From the open kitchen and wood-burning oven to the exposed brick and glass chandeliers, this restaurant has a cozy charm. Its look may lean vintage, but its menu skews contemporary. The fire and ice dish, with house-made 'nduja topped with stracciatella and served with toasted bread bears an Italian influence, while roasted mushrooms in a rutabaga-based broth is soul satisfying. Pastas, like veal agnolotti with amaretto or spacatelli with aged squab, are always a hit. And for dessert, the sake lees cake with cubes of tender yet crispy cake finished with honeycomb and clotted cream is the stuff of sweet dreams." - Michelin Inspector
"The broth in their [tortellini en brodo] is reduced the right amount, where it's not quite a demi-glace, but it's just so rich and you taste the bones. It's velvety. There's just the right amount of little specks of oil on top and the tortellini themselves...the pasta is paper thin. You can see through it. It's translucent. It's the perfect size. You're not overwhelmed by it and you don't feel like you want to just like throw up or die at the end. They're just unpretentious and chill. It's not intimidating." - brennan carley
"If you’re hunting for good free bread, eat at places with a track record for baking. This East Village wine bar is run by the people behind Roberta’s, who have historically excelled at using ovens. Their exceptional table bread comes in two forms: fluffy focaccia, and crusty baguette." - bryan kim, neha talreja, sonal shah, willa moore, will hartman
