Falai Panetteria

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PLEASE, NOTE THAT CAFFE FALAI WILL ONLY BE OPEN FOR LUNCH ON DECEMBER 24TH & 25TH.
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THANKSGIVING DINNER:
$50 PER PERSON:
THURSDAY, NOVEMBER 24TH, 2011:
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SWEET POTATO SOUP:
american caviar, stracciatella cream
——
FRISÉE SALAD:
roasted red beets, fresh cranberry, toasted pinoli
——
CAULIFLOWER SOUP:
with black truffle
——
CAPPELLACCI:
Carrot puree, butternut squash, wild boar ragù
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SPICY DUCK:
spicy honey, swiss chard, mascarpone
——
BRAISED TURKEY:
with stuffing on the side
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APPLE TART
——
WARM CIDER

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Please, note that Falai Restaurant on 68 Clinton Street is now temporarily closed due to technical difficulties.
Further details will soon be posted on our website.
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New Opening - Bottega Falai :
Iacopo Falai's new retail concept, Bottega Falai, opened in April 2011 in the space next to Caffe Falai at
267 Lafayette Street. The new project sells Italian goods and groceries, fresh baked breads, and items for takeaway, like sandwiches, salads, pastas, and coffee.
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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"
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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

breakfast
dinner
dessert

YOGURT, candied almonds, mixed berries, mint, wildflower honey6

FRESH RICOTTA, poached figs, candied almonds, wildflower honey7

FRUIT SALAD, mixture of seasonal fresh fruits7

OVEN BAKED EGGS & TOMATO SAUCE with mozzarella & basil 9, spicy salami & fontina 9, smoked salmon & asparagus 10, spinach sundried tomato & goat cheese 9, italian sausage 10

TWO EGGS ANY STYLE, served with home fries and your choice of bacon or sausage7

CUSTOMIZE YOUR OWN OMELETTE, served with home fries and a selection of three ingredients8

ANTIPASTI

POLIPO, baby octopus with beans, capers, olives, roasted potatoes, green sauce12

POLPETTINE DI VITELLO, veal meatballs with tomato ragu' and shaved Parmigiano10

MELANZANA ALLA PARMIGIANA, eggplant topped with mozzarella and parmigiano served with tomato sauce8

ZUPPE

ONION SOUP, chicken broth, Parmigiano reggiano, croutons & olive oil5

MINESTRONE, mized vegetables in a vegetable broth5

PAPPA AL POMODORO, italian bread and tomato sauce6

INSALATE

BABY ARUGULA, beets, fennel, roasted almonds, goat cheese, roasted shallot vinaigrette7

FRESH CRUSTED ITALIAN TUNA, mixed greens, chickpeas, tomato, capers, cucumber, lemon dressing8

AVOCADO, mixed greens, tomato fillet, black truffle dressing8

CHICKEN SALAD, chicken breast, mixed greens, avocado, red onion, tomatoes, mustard dressing8

PANINI

ROASTED VEGETABLES, eggplant, zucchini, fontina, pesto, baguette8

PROSCIUTTO, mozzarella, pesto, fresh tomato, baguette9

SPICY SALAMI, taleggio, onion marmalade, arugula, tomato, country bread8

PROSCIUTTO COTTO, fontina, tomato, mayonaisse, country bread8

GAMBERI, shrimp, parsley, tomato, arugula, mayo9

ITALIAN TUNA MELT, provolone, fresh tomato, basil, country bread8

LASAGNA

LASAGNA BOLOGNESE, whole wheat dough, Beef ragout, tomato sauce, Parmigiano Reggiano11

LASAGNA VEGETARIANA, whole wheat dough, daily selection of vegetables, tomato sauce, Parmigiano Reggiano10

PASTA

LINGUINE ALLA BOLOGNESE, whole wheat linguine with a bolognese meat sauce9

SPAGHETTI AL POMODORO, whole wheat spaghetti with tomato sauce8

PAPPARDELLE ALLA ZUCCA CON CINGHIALE, butternut sqash pappardelle with wild boar ragu'10

PAPPARDELLE IN CREMA DI PARMIGIANO, parmesan sauce, brussel sprouts,sage butter8

GNUDI, spinach, ricotta, with sage infused brown butter9

INSALATE

BABY ARUGOLA, red beets, fennel, roasted almonds, goat cheese, with shallot vinagrette7

FRESH TUNA, mixed greens, chickpeas, tomatoes, capers, cucumbers, with lemon dressing8

AVOCADO, mixed greens, tomato fillet, with black truffle dressing8

CHICKEN BREAST, mixed greens, avocados, tomatoes, onions, parmigiano with mustard dressing8

ANTIPASTI

CROSTINI DI TONNO, mushroom ragu', fresh tuna, and roasted cherry tomatoes7

POLIPO, imported baby octupus with white cannellini beans, olives, capres, roasted potatoes and green sauce12

POLPETTINE DI VITELLO, veal meatballs with tomato sauce and shaved parmigiano10

MELANZANA ALLA PARMIGIANA, eggplant topped with mozzarella, parmigiano served with tomato sauce8

BUFALA, fresh buffala mozzarella, roasted vagatables, lemon zest, croutons9

TAGLIERE DI AFFETATI, selection of Italian charcuterie with stuzzichini of the house12

TAGLIERE DI FORMAGGI, selection of Italian cheese10

ZUPPE

MINESTRONE, vegetables, vegetable broth, crotons & olive oil6

ONION SOUP, chicken broth, parmigiano reggiano, croutons & olive oil6

PAPPA AL POMODORO, italian bread and tomato soup7

PRIMI

LINGUINE ALLA BOLOGNESE, whole wheat dough, tomato sauce, beef ragu12

PAPPARDELLE ALLA CREMA DI PARMIGIANO, parmesan sauce, Brussels sprouts & sage butter10

TAGLIOLINI AL NERO DI SEPPIA, squid ink tagliolini, prawns, calamari, tomato sauce, red pepper13

SPAGHETTI AL POMODORO, whole wheat spaghetti with tomato sauce10

PAPPARDELLE ALLA ZUCCA CON CINGHIALE, butternut squash pappardelle with wild boar ragu'12

GNUDI, spinach, ricotta, with sage infused brown butter sauce12

LASAGNA BOLOGNESE, whole wheat pasta, parmigiano, bolognese meat ragu'11

LASAGNA VEGETARIANA, whole wheat pasta, daily selection of vegetables, parmigiano, tomato sauce10

SECONDI

FILETTO DI TONNO, capers olives, tomato confit, candied lemon15

SCALOPPINE DI VITELLO, veal cutlet with prosciutto, broccoli rabe, finger potatoes, marsala sauce16

DESSERT MENU

TARTS AND CAKES (individual)

FLOURLESS CHOCOLATE CAKE5

BLACK MOON CAKE, semolina biscuit, chocolate mousse, spiced créme5

PANNA COTTA with strawberry purée5

SPRING DOME, pistachio biscuit, strawberry purée, citrus crème5

TIRAMISU5

STRAWBERRY TART4

WHITE CHOCOLATE MANDARIN ORANGE TART4

HAZELNUT ÉCLAIR4

HAZELNUT AND ESPRESSO MILLE FOGLIE4

APPLE STRUDEL3.75

ALMOND BANANA CAKE3

RICE PUDDING TARTLET w/ MILK CHOCOLATE3

SEMOLINA PUDDING TARTLET w/DARK CHOCOLATE3

RICOTTA TARTLET3

CHOCOLATE FONDANT3

SWEET PASTRIES

PLAIN CORNETTI2

ALMOND CORNETTI2.50

CHOCOLATE CORNETTI2.50

CANNOLO, dark rum and vanilla cream2.50

CINNAMON RAISIN BUN2.50

APPLE CINNAMON TURNOVER3

PEAR CHOCOLATE TURNOVER3

BOMBOLONE, vanilla custard, chocolate or mixed berry jam2.50

LEMON SFOGLIATELLA3

SAVORY PASTRIES

MOZZARELLA AND TOMATO TART5

VEGETABLE TART, Zucchini, Eggplant, Goat Cheese5

HAM AND FONTINA CHEESE CROISSANT3.75

MOZZARELLA AND BLACK OLIVE PASTE BRIOCHE3.75

SPINACH STRUDEL4

TARTS AND CAKES (whole)

FLOURLESS CHOCOLATE CAKE S/L 18/28

BLACK MOON CAKE S/L 18/28

FRUIT TART S/L 18/28

SPRING DOME S/L, 18/28

CREPE CAKE 30

PEAR CHOCOLATE TART 15/25

For information on booking private events please call 212.253.1960

Book a reservation online:

Or make a reservation online through OpenTable

Or call us on our reservation line at 212-777-8956.
The reservation line is open 7am-11pm seven days a week.

Reservations are taken 30 days in advance.
We also encourage walk-in customers.

Falai Panetteria 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 Falai Panetteria serve?

Italian food.  

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

 We serve breakfast and lunch from 7 a.m. to 5 p.m. and dinner 5p.m to 11 p.m. seven days a week.  

Are there vegetarian dishes?

 There are several vegetarian options every evening.

 Dress code? 

Casual.

What is your corkage fee?

 Yes, our corkage fee is $25 per bottle 

Do you have gift certificates? 

Available in any denomination. Call 212-777-8956 or email us at falaipanetteria@falainyc.com

  How many seats does the restaurant have? 

25 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 In 2007, he opened 'Caffe Falai' at 265 Lafayette Street. Caffe is another white-themed café where you can find all our products and of course, you can have breakfast, lunch and dinner. 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 the nearest one is on Essex Street between Rivington and Delancey on the West side of the street. It is open 24-hours.

What about large parties?

 We can accommodate large party for a maximum of 30 people. Please contact us for details and prices.

  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