I was under the impression that Bigoli was entering NYC aiming to be a player in the big league Italian food scene.
To make that happen, here's what has to be done.
1. Get the kids off the floor.
From the coat check girl laughing out loud telling her funny stories to a captivated and otherwise inattentive maitre'd, to the 20-something barmaid, to the manager (?) getting a back rub by another female staff member in the bar-room dining area, it all has to stop.
2. When offering a piece of meat on the bone, have someone check to make sure there's something other than fat and bone actually being served.
Alternatively, when a 100-pound woman complains that there was no edible food on the dish, don't instruct her that "it's supposed to be that way". Just give her another piece and consider it an investment in future business.
3. $24 for 5 super-delicious mini ravioli. It almost adds up, but not really. Reassess.
4. Who styled that dining room? Howard Johnson?
Great wine list. Staff is dressed very well. Bar is comfortable.
Overall a decent effort, but there is much fodder for the professional reviewers to pick apart for this place. I wish Mr. Stratta the best of luck, but I suspect he's got a lot to learn about the market at Bigoli's price point.
This ain't Vegas.
140 W 13th St, New York, NY 10011
Updated 1 year ago | 5
Updated 1 year ago | 3
Updated 24 hours ago | 53
Updated 12 hours ago | 11
Updated 13 days ago | 32