I Sodi

"If you don't have a reservation at this intimate West Village Tuscan spot—from the same team responsible for Via Carota—show up early to put your name down. People flock here for the pastas. Get the flawless cacio e pepe and meaty, many-layered lasagne for the table. As for the rich and peppery pappardelle al limone with thick and chewy ribbons of housemade pasta, order that for yourself." - willa moore, bryan kim, neha talreja, carlo mantuano

"Formerly located on Grove Street, in a room the size of a shipping container, I Sodi now has a larger home around the corner on Bleecker. It’s not as charming as the original, but now you have a better chance of snagging a table, so we’ll call it a draw. Like the plain farmhouse interior, the Tuscan food here isn’t anything too elaborate. Don’t skip the simple vegetable dishes, which are often just a pretense to eat cheese and olive oil, and focus on the pasta. The tagliatelle al limone is our top choice, but we understand if the 21-layer lasagna is calling your name. It’s famous. We get it. Bar seats are reserved for walk-ins, and you may even be able to grab a walk-in table for an overachieving impromptu date night." - bryan kim, neha talreja, willa moore, molly fitzpatrick, tiffany yannetta

"Rita Sodi and Jody Williams sibling to Via Carota reopened I Sodi to bigger digs a couple of years ago, so it’s easier to get a spot here for food as terrific as ever (plus, there’s a glorious backyard, too). Go here for starters like bresaola or artichokes salad, pappardelle with lemon and pecorino sardo, pan-fried pork chop, and the famous rabbit, porchetta-style." - Eater Staff

"The newish location for I Sodi feels like the old one, thankfully, but there’s a whole other back room and a stylish outdoor garden that’s the place to be when warm weather returns. Get the meat and cheeses and some sort of salad to start, the rabbit porchetta, or the tagliatelle with caramelized onions and Parmigiano — simple and good, real Tuscan fare in a European ambiance." - Eater Staff

"Rita Sodi’s original restaurant moved around the corner not long ago, and the new premises is as hard to get into as the old. The menu represents the classic three-course progression of the perfect Tuscan meal, beginning with a plate of charcuterie and cheese, progressing to a fresh pasta course, and then a secondo, which might be Sodi’s famous herb-laced porchetta. The trick to getting into this compact place is lining up before the restaurant opens at 4:30 p.m. and claiming a walk-in table or seat at the bar." - Robert Sietsema