There is something to be said of the consistency at Macelleria, an Italian steakhouse in the meatpacking district. The food and service were equally mediocre; the space, unremarkable. The fried zucchini pieces were so fine (think thread), there was little left of the vegetable after the shreds were dredged in an unremarkable batter and covered in salt. The tomato bread soup was less offensive but distinctly average, if not too sweet. Our main courses were hardly better. My fennel sausages was overcooked and dry. They sat (largely untouched) atop cannellini beans that begged for a white wine sauce and more cooking. Thankfully, the ribeye was well seasoned, cooked precisely to order, tender and delicious. Homemade deserts of tiramisu and apple strudel were both poorly executedthe ladyfingers in the tiramisu were incompletely soaked and the strudel pastry too dense. As for the service, there was no lead waiter, which meant no one took charge of our dining service. Aside from desert, our food was served and then completely unattended. I do no expect, nor want, gooey warmth from waiters, but icy indifference is not good. When I was hit a second time by a waiters arm reaching behind me to get a bottle of wine I thought at least hed have to acknowledge me but, no, even that was too much for Macelleria.