Caffe Falai

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Special promotions at Caffe Falai:
Monday through Friday we offer a $20
Special lunch tasting menu consisting of two courses.
You can choose between:
"Antipasti" or "Insalata"
and a choice between:
"Primi" or "Secondi"

Special promotions at Falai Panetteria:
-New Menu at Panetteria! Come by and get traditional Italian cuisine as well as a new American breakfast.
-Italian aperitivo every Thursday night with a live DJ 8:30-10:30
-Half priced baked goods after 7:00pm

Jobs

Falai conducts weekly hiring interviews for front of the house Monday from 11am-noon. All interviews will be conducted at Falai Panetteria, 79 Clinton street on the Lower East Side. Please refer back to this page for updates or e-mail your resume to info@falainyc.com

breakfast
lunch
dinner
pastries

OVEN BAKED EGGS

FONTINA, baked eggs, tomato sauce, fontina and basil11

MOZZARELLA, baked eggs, tomato sauce, mozzarella and basil11

FUNGHI, baked eggs, tomato sauce, sautéed wild mushrooms12

SALMONE, baked eggs, tomato sauce, smoked salmon13

TONNO, baked eggs, tomato sauce, imported Italian tuna13

SPINACI, baked eggs, tomato sauce, sautéed spinach and mascarpone cheese13

SAUSAGE, baked eggs, tomato sauce, imported Italian sausage13

PANINI

ROASTED VEGETABLES, mozzarella and roasted vegetables10

PROSCIUTTO, Prosciutto di Parma with mozzarella and tomato11

SPECK, speck with roasted radicchio and fontina cheese11

MOZZARELLA, mozzarella with tomato and basil10

PROSCIUTTO COTTO, ham with fontina cheese and tomato11

GAMBERI, shrimp with tomato, mayonnaise and parsley11

FIGS, figs and gorgonzola dolce10

SAVORY PASTRIES

FOCACCINA with boiled eggs, mayonnaise and parsley or mozzarella and cherry tomato6

MINI PANINO with mozzarella and prosciutto San Daniele4.50

PIZZETTA, tomato & mozzarella6

HAM & CHEESE, croissant5

CORNETTO FARCITO, plain croissant,prosciutto cotto,fontina,tomato and frisee salad5

ITALIAN BREAKFAST

*POACHED FIGS with fresh ricotta from "Di Palo's" and crunch almonds9

*FRESH BERRIES with yogurt, crunchy almond slices8

FRUIT SALAD, assorted seasonal fruit7

BOMBOLONI with crème, strawberry jam, chocolate or cream chantilly3.50

TURNOVER, chocolate pear or apple cinnamon4

CORNETTO, plain (2.5), crème, jam, chocolate or *almond3.50

RAISIN BREAD3.50

LEMON SFOGLIATELLA4

OATMEAL, oatmeal cooked in milk served with fresh sliced banana

INSALATE

INSALATA DI RUCOLA, arugula, pears, candied walnuts, red beets, pecorino di fossa, mustard dressing11

INSALATA DI ASPARAGI, green asparagus, frisee’, pickled string bean cream, robiola cheese11

AVOCADO, avocado with mixed greens, frisse, lemon zest and black truffle dressing11

VERDURE BOLLITE, carrots, potatoes, fagiolini, celery, shrimp, Worchestershire mayonnaise11

ANTIPASTI

POLPETTINE DI VITELLO, veal meat balls with tomato sauce and shaved Parmigiano14

POLIPO, baby octopus served with fingerling potatoes,fried capers,smoked paprika and black squid ink sauce15

BUFALA, fresh buffalo mozzarella with roasted vegetables, lemon zest and crotons13

BATTUTA DI MELANZANE, eggplant “al coltello”, sweet and spicy tomatoes, parmigiano10

ZUPPE

PAPPA AL POMODORO, Italian bread tomato soup served at room temperature with fresh ricotta and Parmigiano9

MINESTRONE, mixed vegetables in vegetable broth9

CAROTE, ginger, crème fraiche, chives9

PRIMI

SPAGHETTI AL POMODORO, whole wheat spaghetti with tomato sauce15

TORTELLI DI PATATE CON RAGU’ ALLA BOLOGNESE, potato puree stuffed tortelli in bolognese meat sauce16

PAPPARDELLE AI PISELLI CON CINGHIALE, pea pappardelle, wild boar ragu’ and green pea puree’17

TAGLIATELLE DI SPINACI, spinach tagliatelle, veal ragu and parmigiano16

LINGUINE AL NERO DI SEPPIA, squid ink linguini, zucchini, calamaretti and lemon zest16

RAVIOLI DI SPINACI, ricotta stuffed spinach ravioli with fresh tomatoes,burrata cream and spinach puree16

PIATTO DI STAGIONE

POLLO ALLA VENEZIANA, sautéed chicken breast, onion, morels mushrooms and celery root puree’21

MERLUZZO CON PATATE, cod fish filet, potatoes confit and cherry tomatoes21

OVEN BAKED EGGS

BAKED EGGS AND TOMATO SAUCE with Fontina & basil 11, Mozzarella & basil 11, Wild mushrooms 12, Smoked Salmon 13, Sauteed Spinach & Mascarpone Cheese 13, Imported Italian Tuna 13, Italian Sausage 13

PANINI

ROASTED VEGETABLES, and mozzarella10

MOZZARELLA, tomato and basil10

SPECK, roasted radicchio and fontina11

PROSCIUTTO, mozzarella and tomato11

PROSCIUTTO COTTO, ham with fontina and tomato11

GAMBERI, shrimp with tomato, mayonnaise and parsley11

FRESH FIGS, gorgonzola dolce10

INSALATE

AVOCADO with mixed greens, radicchio, black truffle dressing11

INSALATA DI RUCOLA, arugula, pears, candied walnuts, red turnips, pecorino di fossa, mustard dressing11

INSALATA DI ASPARAGI, green asparagus, frisee’, pickled string bean cream, robiola cheese11

VERDURE BOLLITE, carrots, potatoes, fagiolini, celery, shrimp, Worchestershire mayonnaise11

ANTIPASTI

POLIPO, baby octopus with fingerling potatoes, fried capers, smoked paprika, black squid ink sauce15

BUFALA, fresh buffalo mozzarella with roasted vegetables, lemon zest and crotons14

POLPETTINE DI VITELLO, veal meat balls with tomato ragu', shaved parmigiano14

AFFETTATI CON SOTT'OLIO, selection of Italian charcuterie of the day and vegetables pickled in oil18

TARTARE DI TONNO, eggs, green asparagus, frisee’, horseradish14

BATTUTA DI MELANZANE, eggplant “al coltello”, sweet and spicy tomatoes, parmigiano11

ZUPPE

PAPPA AL POMODORO, Italian bread tomato soup served at room temperature with fresh ricotta and Parmigiano9

MINESTRONE, mixed vegetable in vegetable broth9

CAROTE, ginger, crème fraiche, chives9

PRIMI

SPAGHETTI AL POMODORO, whole wheat spaghetti with tomato sauce15

TORTELLI DI PATATE CON RAGU’ BOLOGNESE, tortelli stuffed with potato puree in bolognese meat sauce17

LINGUINE AL NERO DI SEPPIA, squid ink black linguine, with baby clams and orange zest16

RAVIOLI DI SPINACI, ricotta stuffed spinach ravioli with fresh tomatoes,burrata cream and spinach puree16

TAGLIATELLE DI SPINACI, spinach tagliatelle, veal ragu’ and parmigiano16

PAPPARDELLE AI PISELLI CON CINGHIALE, pea pappardelle, wild boar ragu’ and green pea puree’17

CAPPELACCI DI CAPRINO, red beets pure’, hazelnut butter, swiss red chard and crunchy pine nuts16

SECONDI

SALTIMBOCCA ALLA ROMANA, thinly sliced veal with prosciutto, broccoli rabe, finger potatoes and Marsala sauce25

POLLO ALLA VENEZIANA, veal medallion with prosciutto, broccoli rabe, finger potatoes, Marsala sauce22

TONNO, slow poached tuna, blue potatoes puree’, fava beans, cauliflower23

RAZZA, pan-seared skate, marinated yellow and red bell peppers and spinach puree’18

MERLUZZO CON PATATE, cod fish filet, potatoes confit and cherry tomatoes20

VERDURE DI PRIMAVERA, poached egg, asparagus, French horn mushrooms, cauliflower, potatoes, baby onions, Parmigiano16

DESSERTS AND PASTRIES

TIRAMISU6

PANNA COTTA with strawberry coulis6

BLACK MOON, semolina biscotto, spiced mousse, dark chocolate6

SPRING DOME, pistachio cake, raspberry gelee, citrus crème6

FLOURLESS CHOCOLATE, dense dark chocolate cake6

*CITRUS TARTE with mandarin, orange, white chocolate6

*STRAWBERRY TARTE with vanilla cream5

*CHOCOLATE FONDANT, mini brownie with dense chocolate5

*ÉCLAIR, choux pastry with milk chocolate hazelnut crème5

*BANANA ALMOND, almond cake, fresh caramelized banana5

CANNOLO, puff pastry cannolo, vanilla bourbon crème5

*SEMOLINA TARTE, semolina crème, dark chocolate5

*RICOTTA TARTE, ricotta crème and pinenuts5

*RICE TARTE, rice crème, milk chocolate5

*APPLE STRUDEL5

CREPE CAKE, by slice6

CAFFETTERIA

ILLY ESPRESSO 3, double 3.5, MACCHIATO 3.5, double4

AMERICANO 3.5, COFFEE 2.5, refill 0.5, CAFE AU LAIT3

CAPPUCCINO, LATTE4

ICED CAPPUCCINO, LATTE5

SHAKERATO5

TEA POT6

ICED COFFEEE4

COCKTAILS

MIMOSA, orange juice and prosecco10

BELLINI, peach purée and prosecco10

ROSSINI, strowberry purée and prosecco10

DARDALYCHEE, lychee and bluberry purée with prosecco rosé12

SPEZZAMINT, menabrea lager,ginger ale and fresh mint12

ZANBITTER, sanbitter and prosecco11

BEVERAGES

ICED TEA4

FRESH JUICES, selection of the day4.50

COKE, diet COKE, ARANCIATA, LIMONATA, CHINOTTO3

SAN BITTER, non alcoholic aperitif4

PELLEGRINO OR PANNA 1/2LITER4.50

PELLEGRINO OR PANNA 1 LITER7

For information on booking private events please call 212 274 8615

Book a reservation online:

Or call us on our reservation line at 212-274-8615.
The reservation line is open 7am-11pm seven days a week.

Reservations are taken 30 days in advance.
We also encourage walk-in customers both at tables and at the bar.
The full menu is served at the bar.

Caffe Falai will confirm all reservations 1 day in advance.
The number used when making the reservation will be used
to confirm the reservation. If a different number is needed for
a confirmation, please indicate that when making the reservation.
Guests may confirm or cancel a reservation at any time.

For business inquiries, or wholesale production, please call 212-777-6569
or email to info@falainyc.com

For a complete list of press links please click here

Menu Built for Two, Elle Magazine, February 2008

Minor Miracles, Vogue Magazine, February 2009

Two Delicious Weddings, Food Arts Magazine, April 2008

Illy Cafe Advertisement, Food Arts Magazine, April 2008

Cool Restaurants New York, 2007, published by teNeues

Elle Magazine (Japanese) May 2005

Cafe Sweets, Vol. 65, August 2006

Starchefs International, A Kitchen Without Boundaries, September 2008

Class Magazine, April 2004

Taschen's New York - Hotels, Restaurants & Shops

The International Journal In Good Taste, Vol. 88, Spring 2008

New York Times

Falai

A Pastry Chef Unleashed by Frank Bruni
One Dessert, Many Flavors, Even Sweet by Melissa Clark
First Came the Smoker, Then the Ingredients by Melissa Clark
Celery and Salad Take Turns as Dessert by Melissa Clark

Caffe Falai

The Expanding Empire of an Adventurous Baker by Peter Meehan

Panetteria

Off the Menu by Florence Fabricant
Clinton Street's New Big Name Gets Small by Peter Meehan

Iacopo

A Reunion of Chefs at Le Cirque by Glenn Collins

New York Magazine

Falai

Uptown Transfer - Falai's cozy feel is pure LES, but the food is from a different Zip Code by Adam Platt
Falai's Left-Field Trio of Foie Gras Treats
Amy's Bread, Spigolo, Falai, and Rickshaw Dumpling Bar. Plus, lessons in cheese, Mario Batali and Nancy Silverton team up, a pizza book, and more by Rob Patronite and Robin Raisfeld
Food: 2006 Picks- Gnudi
Top 5 Dessert Spots

Panetteria

Restaurant Openings & Buzz - Week of Dec. 5, 2005: David Burke at Bloomingdale's, Falai Panetteria, and Sigiri by Rob Patronite and Robin Raisfeld

Elle Magazine

Falai

Menu Built for Two - Chef Iacopo Falai knows vegetarians are foodies too, thanks to his wife. By Miranda Purves
ELLEPLANET - Japanese ELLE - May 2005

Vogue Magazine

Minor Miracles - On the hunt for great food in intimate settings, Jeffrey Steingarten eats his way through lower Manhattan's mom-and-pop restaurants. Illustration by Jane Kaplowitz

Time Out: New York

Falai

100 best 2008 - The 10 best things to eat in NYC

Caffe Falai

Restaurants: The sweet spots - The year of the pastry chef continues, as two more dessert experts head out on their own—and a third increases his holdings. By Gabriella Gershenson Photograph by Chad Griffith
Review Caffe Falai

All Locations

Critic's Picks - Eat Out Awards

Food Arts Magazine

Two Delicious Weddings - Foodies galore converged on Italy and Spain for two very cuisine-centric matches.... As the first autumnal blush of late September brushed the Tuscan countryside, native Florentines Iacopo Falai and Sofia Sizzi wed at the medieval Castello di Meleto
Illy Cafe advertisement

What kind of food does Caffe Falai serve?

Italian food.  

What time do you serve dinner, how many days a week?

 We serve breakfast from 7am to 12pm Monday through Friday and 8am to 12pm Saturdays and Sundays. Lunch is served daily from 12pm until 4pm. Dinner starts at 5pm everyday, ending Sunday through Thursday at 10pm and Fridays and Saturdays at 11pm. 

Does the chef offer tasting menus?

 No

Are there vegetarian dishes? 

There are several vegetarian options every evening.

 Dress code?

 Casual.

What is your corkage fee?

 $25.00

Do you have gift certificates?

 Available in any denomination. Call 212-274-8615 or email us at caffefalai@falainyc.com  

How many seats does the restaurant have?

 Inside there are 30 seats and 5 at the bar. Outside we have 10 seats.  

Who were the designers?

 Iacopo Falai and Sofia Sizzi.   

What is the chef's name?

 Iacopo Falai.  

Where did he cook before?

 Enoteca Pinchiorri, Le Cirque 2000.

Does Iacopo Falai have any additional restaurant locations?

Iacopo Falai opened his first restaurant, serving contemporary Italian fare, in 2004. Falai Restaurant is located in the LES at 68 Clinton Street. It is a beautiful space, with an outside garden, serving dinner seven nights a week. He then opened 'Falai Panetteria' in 2006 at 79 Clinton Street (corner of Rivington Street). It's a nice, white-themed café, serving breakfast, lunch and dinner. We also sell all of our bread, pastry and biscuits there. He also owns Falai Production, a production of bread and pastries for wholesale accounts.  

Where can customers park? 

Parking can usually be found on-street in the neighborhood. If you require a parking lot there is one located directly across the street.

What are the nearest subway lines?

The Spring St 6 train, the Prince St R or W trains or the Broadway/Lafayette F or V trains are all located very close by.

What about large parties? 

We can accommodate large parties. Please contact us for details and prices.   

What is the wait time for walk-ins?

 You can always call ahead on the evening you wish to dine and speak with our host, who will let you know how busy we are.

  What credit cards do you accept?

 All major credit cards. (American Express, Visa, Mastercard)

  If I am a wholesale customer and I want to have more information about business inquires, who can I speak with?

Call us 212.777.6569 or send an email at info@falainyc.com

Can Falai cater any private event?
Absolutely. Call 212.777.6569 or send and email at info@falainyc.com