Torrisi is an Italian-inspired restaurant in New York City’s SoHo neighborhood. Now known as Torrisi Bar & Restaurant (previously Torrisi Italian Specialties), the restaurant underwent a full makeover and reopened at the end of 2022. Torrisi is owned and operated by Major Food Group. If you recall, these are the same people who brought you Carbone, Sadelle’s, ZZ’s Clam Bar, Dirty French, and more. These days, a table at Torrisi is one of the hottest (and arguably most difficult) tables to snag on any given night in Manhattan.
If you know me, you know I love an exclusive restaurant…which begs the question: is Torrisi actually any good, or is it just expensive and well-branded? Keep reading to find out if Torrisi is worth all the hype.
If you’ve heard of any restaurant by Major Food Group already, its probably Carbone. This is their most famous restaurant, which offers an old-school Italian vibe in the heart of Greenwich village. If you’re also dying to try Carbone, check out my experience and takeaways here.
How to actually get a table
It’s all well and good to have decided to dine at Torrisi – but if you can’t get in, you’re stuck. I was lucky enough to dine at Torrisi for dinner on a Thursday night this past January. I happen to have a good friend with excellent connections across New York’s hottest dining scene. As such, with some finagling, we were able to score a table for two at 7:45pm. We spent just over three hours at Torrisi, working our way through drinks, appetizers, a pasta course, entrées, and dessert.
However, if you don’t have a connection who knows how to pull NYC’s culinary strings, you can get a table at Torrisi through the following:
- Reservations open 30 days in advance at 10am on Resy. When I tried doing this, the available times were quite late – say, 10:30pm on a Wednesday.
- Sit at the large bar in the middle of the space, which is reserved only for walk-ins. If you get there before opening time (5pm), there is a good chance you will be able to snag a bar seat.
Atmosphere: 4 out of 5
The first impression I had of Torrisi was warm and inviting. Before you actually make your way into the restaurant, you are first welcomed by a uniformed doorman (snazzy). Across from the hostess stand just inside the door, there is a large display case containing at least ten legs of cured ham. (Possibly this is the very same prosciutto I had later on in the evening, but it could just be for display…we may never know). We were seated immediately a table for two near the bar, even though we had arrived ~20 minutes early to our reservation.
Overall, the restaurant feels very intimate but also very spacious. The space benefits from very high ceilings and multiple small seating areas that are well-separated from each other. It did not feel crowded, but it felt buzzy and intimate.
Food: 4.5 out of 5
You know when a restaurant seems so overhyped that once you do finally get through the door, you’re disappointed by the food? Well…that wasn’t the case with Torrisi.
First things first, the starters. While we waited for our drinks, we snacked on the most delectable bread and butter – thick and soft slices of sesame encrusted white bread, with an exquisite herbed butter to spread on it. Yum. Few things hit as satisfactorily as the first bite of bread.
We only ordered one appetizer, wanting to save room for more courses. Luckily, the Italian and American ham platter with zeppole was faultless. The prosciutto slices were the thinnest I’ve ever seen in my life and melted in the mouth. The zeppoles were light, salty, warm, and fluffy. The accompanying pineapple jam was sweet, but also mixed with something bitter (possibly horseradish)? Combining all three aspects into one bite was heavenly. My only critique of this dish is that there was not more of it.
We also ordered two pasta dishes to split – the cavatelli with Jamaican beef ragu, and the truffle pappardelle (the pasta special for the day). I am a big truffle person, and the pappardelle did not disappoint. My only feedback point on the truffled pasta is that it was quite small. Split between two, my companion and I were forced to be not quite satisfied with about four noodles each.
As for the other pasta dish, Torrisi’s cavatelli pasta with Jamaican beef ragu is either a hit or a miss, depending on your taste preferences. Our waiter recommended it to us, but warned us that it was a little spicy. I like spicy food, so had no qualms about digging in. Ultimately, I thought this was one of the most unique pastas I have ever eaten. The flavor profile is distinctly Caribbean, it certainly did not taste like an Italian pasta. I loved the dish, but my companion was not a fan (more for me!).
We followed the pasta course by sharing another special, the skirt steak. Cooked beautifully, flavored well, and accompanied by a delicious sort of deconstructed chimichurri sauce, we enjoyed every bite.
Last, but not least…dessert. Torrisi’s affogato may have been the best dessert I have ever had. A typically simple dessert, Torrisi put their own spin on the classic which left us impressed and satisfied. Instead of pouring hot espresso over the gelato (as is traditional), the vanilla gelato is covered with a layer of rich chocolate syrup and topped with frozen espresso. (Unfortunately, I didn’t get a photo – we ate it too fast – so you’ll have to use your imagination.)
We also ordered the chocolate and hazelnut Napoleon, which was fine, but paled in comparison to the affogato. We were also served two small lemon Italian ices – which were complimentary and appreciated.
So, I’d say the food was a mix between some pretty good dishes (the cavatelli, the steak) and some jaw-dropping ones (the zeppole, the truffled pasta, and the affogato). The result? No leftovers to be found.
Service: 4.5 out of 5
Our waiter for our table for two was very attentive and gave great recommendations on what to order. He checked on us at regular intervals. Between each course, someone would come over to clear our plates and sweep the crumbs off of our table (this is one of my favorite things – I hate when a new plate is set down on the table surrounded by the mess of the prior one).
Otherwise, I was impressed by the fact that not only do they check your coat – they also check your food. When we left the restaurant, we saw other groups giving small numbered coat check tags to the hostess. I initially assumed this was to collect their coats, but it was actually to collect their leftovers. Behind the hostess stand, there were multiple Torrisi bags with claim tag numbers stapled to them. I thought this was a very classy way of managing clientele leftovers.
Conclusion: 4.5 out of 5
So, is Torrisi worth all of the blood, sweat, and tears it takes to get a reservation? My view is yes – and even more unusual, I think the best part is the food. Although Torrisi is billed as Italian cuisine, all of their dishes had a unique twist that resulted in something both familiar and special at the same time.
The overall experience is perhaps not as awe-inspiring as dining at Carbone. However, I will remember my evening at Torrisi fondly, and would definitely look to return at the right opportunity. It’s rare to find a restaurant that does so many dishes so well – but if anyone can do it, it’s the team behind Major Food Group.
For more restaurant recommendations in NYC, check out my other food posts here.
