| |  | Matilda | | | “What do you get when a Tuscan chef marries a Mexican one? In the case of Matilda, a quirky Alphabet City restaurant.” —nymag | | Cuisine: Mexican, Italian |
| |  | | Posts (8) | |
| | | | | | Mexican and Italian, hmmm. I've read that the guacamole, tacos alla fiorentina, and gnocchetti are the best bets. | | | | | | We’re not quite sure what to make of this e-mail, which arrived in our inbox moments ago from Matilda restaurant in the East Village. Have the owners been watching too much Bravo? The memo invites "fearless chefs" for a monthly Tuscan-Mexican "cooking slam." The winner gets to ha... Read More | | | | | | Hoping to rub elbows with the precocious, good-girl genius of your favorite childhood Roald Dahl book? Keep dreaming. Instead, toss back Peronis and inhale quesadillas with the foodies... | | | | | | Kalina, 10/16/07. There is something memorizing about this restaurant, this little husband-wife Mexican and Italian hybrid, owned by first-timers Maristella Innocenti and Esteban Molina, who met at I Coppi. It's a sliver of a place, really, and the design is really a thing of homespun beauty, if... Read More | | | | | | A willingness to experiment is a fine thing in a chef, even if a few chefs, too eager to share their experiments' indifferent results, sometimes give it a bad name. But without that inventive spirit, we'd be without a lot of good restaurants, including Matilda, which opened recently in the East Vill... Read More | | | | | | A willingness to experiment is a fine thing in a chef, even if a few chefs, too eager to share their experiments' indifferent results, sometimes give it a bad name. But without that inventive spirit, we'd be without a lot of good restaurants, including Matilda, which opened recently in the East Vill... Read More | | | | | | Week of October 15, 2007: Cantina, Matilda, and Bun. | | | | | | With Labor Day, and the end of summer, fast approaching, the food world is preparing to rev up for the new fall season. Here's a taste of what's to come in September. While continuing as chef at Keith McNally's Morandi, Jody Williams is prepping the opening – permits willing, sometime so... Read More | | | |
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