Il Mulino - Downtown (West 3rd)

"Il Mulino is a New York institution. A hot spot that most people around town will passionately defend as the best of its kind, even though the food heavy-handed and extravagant. It’s a place that will piss you off at times, but you’ll still love it. Eating at Il Mulino is an exercise in tolerance. You’ll have to tolerate a lot, like the impossible to secure reservations and ridiculously expensive everything, to eat some good and incredibly rich and over the top Italian food. Il Mulino definitely isn’t an Infatuation favorite, but we’ll give some credit where credit’s due. Food Rundown Antipasti From the moment you sit down, a parade of antipasti will appear before you. The bruschetta is good, but loaded with garlic, and the mushrooms and cured meats are nice as well. Between this and the bread, you’re likely going to be full before your waiter takes your order. Caprese Probably the best Caprese I have ever had, and probably because it’s not covered in black truffle sauce or red chili flakes or gold dust like everything else on the menu. Spaghettini alla Vongole Another nice and simple dish, this one is heavy on the garlic, but good. Cannelloni I love cannelloni, but the béchamel here puts a hurting on you after about two bites. This could probably provide one day’s sustenance for a small village. Scampi Fra Diavolo Another recommendation based on relative simplicity. The shrimp are perfectly cooked and huge. Be warned though that the fra diavolo sauce is very spicy. Capellini Il Mulino Capellini pasta with wild mushrooms, pancetta, sweet peas, vodka cream sauce, and black truffle. This is one of those ridiculous things in this world that probably shouldn’t exist. Like fried Oreos." - Chris Stang

"Il Mulino is a literal sellout after it was bought out and expanded nationwide, but the original Greenwich Village location, opened in 1981, is still worthy of a visit. Get ready to drop a lot of money, but in return receive a feast of heaping dishes such as chicken parm, fried calamari, veal saltimbocca, and bistecca alla Florentina, served on top white tablecloths. Under-order, since complimentary plates of Parmesan cheese, fried zucchini with garlic, a cured meat plate, and bruschetta are dropped on the table." - Robert Sietsema, Stefanie Tuder