Locanda Verde

Row 1

Details
377 Greenwich St (at N Moore St)
New York, NY 10013
(212) 925-3797
Italian
Wine Bar
Lounge
3
9.40
Hours
Mon–Fri: 7:00 AM–11:00 AM Sat–Sun: 8:00 AM–3:00 PM

Chef Andrew Carmellini’s rustic Italian tavern restaurant, located in the Greenwich Hotel in Tribeca, serves up delicious food from morning to late night. Don’t miss pastry chef Karen DeMasco’s delicious baked treats, or any of the pastas on the menu.  — Allison Beck, 2/18/2011

Map: Surroundings & Nearby
Around the Web
Foursquare Tips
Chef Andrew Carmellini's return to the stage, following A Voce, is a rustic neighborhood Italian resto at the core. And on Mondays, home of some of New York's best fried chicken. [Eater 38 Member]
Eater
Sat, 09/18/2010 - 13:33
On Mondays, home of some of New York's best fried chicken.
How To Make It In America
Thu, 02/04/2010 - 16:07
Robert De Niros place seems at first glance rather high-end faux. But the chef Andrew Carmellinis blissfully homey Italian food serves as a reminder that cooking what you grow is a very good idea.
The New Yorker
Tue, 10/19/2010 - 12:18
Look out for luminaries of the financial, film, and TV industries at this casual Italian restaurant. The most popular dishes are "My Grandmothers' Ravioli" and the slow-cooked lamb sandwich, both $16.
The Wall Street Journal
Fri, 05/14/2010 - 13:49
If you are the mayor of this place, I imagine you're either really good at preparing food or really good at trading stocks.
Jim
Sun, 01/10/2010 - 05:46
The is food described as family-style, - if your family makes things like the truffled-ricotta-and-honey combo is on the seasonal crostini menu, consider yourself lucky.
Village Voice
Fri, 03/29/2013 - 13:53
Sheeps' milk ricotta FTW!
Lauren
Mon, 03/29/2010 - 08:29
We highly suggest going for breakfast or brunch, but considering how many menu items we love, you can't go wrong any time of day!
Serious Eats
Tue, 03/05/2013 - 08:32
Recommended: Sheep's milk ricotta, blue crab crostini, lamb sliders, artichoke, ravioli, maltagliati with pesto, gigantoni with pork rag, pistachio brown butter cake, rice custard gelato.
The New York Times
Thu, 05/06/2010 - 11:12
If you don't have reservations, expect a weird sequence of events but they will accommodate you. The duck is crazy good and their pear dessert... OMG! A picky MIAMIAN satisfied!
miamism
Sat, 01/19/2013 - 17:54
This is a versatile spot, perfect for a casual rendezvous over espresso with an old friend or a full dinner with a rambunctious group of friends. It strikes the perfect balance of stylish and casual.
ThePurplePassport.com
Sat, 01/21/2012 - 17:36
Don't miss the sheep's milk ricotta served with truffled honey and burnt orange toast. Follow it up with the Uovo Modenese: Poached Eggs with Cottechino Hash, Spinach and Tomato Hollandaise.
Kathryn
Mon, 08/15/2011 - 13:26
One of our favorite sandwiches of the year is the slow-cooked lamb sandwich here, made with roasted peppers, cumin-scented yogurt, and a rosemary bun. Featured in Where to Eat 2011!
nymag
Sun, 12/26/2010 - 09:03
Don't be an idiot: Order the sheeps' milk ricotta.
Rina
Mon, 06/21/2010 - 10:37
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Tack
Tue, 08/14/2012 - 09:21
At $40 the Bisci Verdicchio di Matelica (from Marche) is a great value! Very flexible white, with good acidity ... A fav!
Approach Guides
Sat, 04/24/2010 - 14:21
Warm Italian spot in the Greenwich Hotel from Bobby De Niro. Earthy brown and green color scheme with vintage cookbooks on the shelves. Large varied menu and stunning pastries.
How To Make It In America
Fri, 02/05/2010 - 13:53
Andrew Carmellini's rustic Italian spot is one of our favorites in the city, with flawless pastas, crostini, and mains. Start off with the ricotta, leave room for dessert.
Serious Eats
Wed, 03/13/2013 - 08:25
Looking for a great red you don't see too often? Opt for La Sibilla's Piedirosso. Campania's piedirosso grape variety delivers flavors of candied fruit, cinnamon, menthol. Great value!
Approach Guides
Sat, 07/31/2010 - 09:53
My favorite restaurant in the city.. Never fails to amaze me. In the end.. It's all about grandmothers ravioli and of course- the chicken for two.
Rachel
Tue, 11/20/2012 - 18:40
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