Conveniently located across from New York's Central Park and Museum of Natural History, Scaletta Ristorante's locale compliments its high-class interior. Serving tasty Northern Italian specialties and on-site pastry chef's masterpieces, Scaletta Ristorante is a "must eat" for anyone who enjoys fine dining. Scaletta Ristorante is located in Manhattan's West Side and has offered its patrons excellent food with uncompromising ambiance for over a decade. With their wonderful array of entrees, Scaletta Ristorante is a "must-visit" for anyone who enjoys fine dining. Our large, elegant dining room makes a perfect setting for all your event and private party needs.
Upper West Side Northern Italian
by
Fanny K.
|
Insider Guru
| Rank: 288
Located on the upper west side across from Central Park and the Museum of Natural History. This restaurants boasts tasty Northern Italian specialties, at not so cheap prices, in a friendly, casual atmosphere. If you love dessert, save room, their pastry chef creates masterpieces. If you want to splurge on an amazing dessert to cap a delicious dinner, this is the place.
Posted 11/24/08 | Report Abuse
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Good Food, not great scene
by beastmonster
The food was spectacular - we started with beef carpaccio (nicely presented, with delicious mushrooms and cheese) had then had cheese ravioli and the chicken/sausage dish, both of which were balanced and healthy in proportion. Desert was tiramisu and some kind of banana chocolate cake. Perhaps the best part of dinner was the wine - a red for $35-40 which was spicy and pleasant on the palate.
The average age of the clientelle was 50+, which was a pleasant surprise! We were looking for a normal quiet dinner at 10pm (made an open table resi at 9) with good food, so this worked out well - not a loud environment, and we could actually have a decent conversation. The service was very attentive, they filled the water very quickly (a problem at many NYC restaurants) and dinner for 2 ran us a reasonable $120 including 3 courses and a bottle of wine.
Pros: Food, Service, not crowded, on opentable, very quiet
Cons: Very Quiet
Posted 06/15/08
Great Experience!
by citilivin
The food was absolutely amazing. The vegetables were fresh; the pastas and suaces melt in your mouth. My red snapper was incredibly tender. The service was very friendly. The room was spacious and cozy. We will defintiely be back soon!
Pros: Wonderful, fresh food and great service
Posted 06/05/08
Very good Italian cuisine
by bbhharper
Really liked Scaletta. From our salads to our pasta dishes to the homemade desserts, Scaletta was spot on throughout. We liked the wine selections as well and the waitstaff was very helpful and attentive.
Pros: Food, Service, Wine
Posted 04/05/07
Avoid it 1
by matinquinait
We should leave after we looked at the menu- it is full of misspellings !
But unfortunately we didn't ...
Bad food, bad service, bad prices -very expensive.
It was a Friday raining evening and the restaurant was almost empty, not a good sign. But since we had a reservation, we tried to use our sense of humor and we did need a lot .
Don't go, better to eat a slice of pizza somewhere else.
Pros: nothing
Cons: everything
Posted 07/22/06
great value, great service, brilliant place
by lizshotter619fsnetcou
i went here to celebrate my birthday with my sister in law and loved the place as soon as we walked through the door, a lovely smell of oranges and cinnamon hits you, a great detail. we were seated immediately and had plate after plate of amazing food brought to us over the space of an hour and a half. we didn't feel rushed or intimidated by the staff and they were pleased to answer all our questions about each dish. not much room for personal space would be my only problem, us brits are used to a lot of space in our restaurants so it was strange bumping arms with the man next to me who didn't seem to impressed! great value overall just 60 pounds for a five course meal with a small box of chocolates given as we left which was a great touch
Pros: relaxed environment, great food, great service
Cons: bit cramped, fellow diners
Posted 02/06/06