My friend raved about the restaurant week menu at Carlotto, a fairly new restaurant in our hoot that neither of us had tried.

I went on that recommendation. Our appetizer of their slow-roasted lamb rib “presse” was worth the trip with its tender braised meat with a seared finish to crips the edges with the unusual accompaniments of pickled chanterelles and salsa verde. I’d go back just for this dish.  With it, we sipped the Rafael Tamassi Valpolicella Classico ($54).

We ordered one $60 Restaurant Week menu, selecting the tender short rib with some potatoes and one asparagus. We then added an entree of slow-cooked wild boar ragú pappardelle. The two mains were fine.

I’d recommend the zabaglione tart of summer berries with marsala-flavored crema and amaretti and vanilla panna cotta served with a birthday candle.

Carlotto
Flatiron-Gramercy
100 E 19th Street
New York, NY 10003
212-209-1054
carlottonewyork.com/