Calliope

Row 1

Details
84 E 4th St (at 2nd Ave)
New York, NY 10003
(212) 260-8484
New American
$ $
Hours
Mon: 5:00 PM–11:00 PM Tue–Fri: 8:00 AM–2:30 PM Sat: 10:30 AM–3:00 PM Sun: 10:30 AM–3:00 PM

Around the Web

Foursquare Tips

  • "[T]errines, tarts, tripe, and rabbit... grownup food, which arrives as a whisper, not a shout." - Amelia Lester reviews Calliope in the 10/8/12 issue:
  • This charming bistro screams- no, lovingly whispers "date place". Be a little adventurous and try the flavorful octopus salad.
  • Fine country-bistro fare between candle light and potted herbs. Try the elegant tete de porc or the old-school baba ah rhum that's cut at the table. Best of NYC critics' choice winner of best bistro!
  • for dinner: start with martinis and oysters, move on to the eggs mayonnaise & fingerlings for the table, hot & sour braised lamb or dumplings or rabbit pappardelle for main course, end w/ choco cake!
  • Try the lamb neck. Braised with tomato and white wine, the meat is then picked, spanked with vinegar and Calabrian chile paste, and draped over house-made mascarpone agnolotti:
  • The firm ciabatta at this airy East Village restaurant holds an eight-ounce Pinos Prime Meats patty (chuck, sirloin and short rib) and gooey Vermont white cheddar, absorbing the salty juices.
  • Best Salad: Farm lettuces, feta and scallions. The lettuce is always conspicuously fresh, exceedingly crisp, and never, ever cut into bite-size pieces!
  • If you're a deviled eggs fan, definitely check out the Eggs Mayonaisse.
  • A menu of "farmhouse French" food -- country pate made with rabbit and pork, Provencal tomato tart, crispy roast chicken with stuffed cabbage and carrots.
  • Eat this: Beef tongue with sauce gribiche, pigs head, lobster-leek terrine, halibut with romesco, lamb neck with olives and agnolotti, chard gratin, baba au rhum
  • Fois Gras is delish!
  • love the scones. but boy is this one of the loudest/most crowded brunch spot!!
  • Eat what we had for a brunch for the ages: a German pancake, cooked to order in a blaring-hot cast-iron oval; and house-smoked salmon, served with jars of crme frache and house-pickled baby beets:
  • A little more expensive than if have liked but my rabbit parpadelle was delicious! (Though the rabbit tastes like chicken)
  • The roast chicken is an essential New York bite: pan-seared breast served in chicken stock with cabbage stuffed with confit leg and vegetables. More places to eat like a local: tandl.me/12ufz7c
  • The scones were soft and amazing!
  • The Benedict is seductively prepared. Just the right amount of hollandaise, yolk, and muffin crunch (TWSS).
  • Make a reservation!
  • Unbelievable steak. Don't miss the apple tart!
  • order the malfatti. ricotta gnocchi goodness!+ the domaine du meix foulot burgundy