Eating In Translation

Maialino

The littler pig dish, at the restaurant named for little pig.

Sho Shaun Hergatt

The flavors are as notable as the colors.

Telepan

At first, I didn't recognize the french-fry holder for what it was.

Mia Dona

That'll get the juices flowing.

Lupa

Lunch can be a good time to hook up with your dates at the bar.

Bar Boulud

It's "country," but it's not coarse.

I Trulli

Trulli are traditional stone houses from the southern Italian region of Puglia, distinguished by their conical, mortar-free stone roofs. The design of this expansive restaurant, and the Apulian cuisine you'll find there, are likewise free of flourishes.

Nobu

Black gold.

Esca

Bloody wonderful.

Del Posto

It's hardly the fanciest thing on the menu, but I wanted to know what a really good pasta fagioli should taste like.

Mai House

I did like the crispy skate.

A Voce

A Voce preferred not to have photos taken of the food, so I can't share with you the chef's roasted beet salad, surmounted by greens; his grandma's ravioli, generously filled with (reportedly) a mixture of beef, veal, and pork and dressed with tomato sauce and parmigian cheese; and choux (under a different name) that would send Beard Papa packing. See for yourself; for the Restaurant Week prix fixe ($24.08 at lunch only, weekdays through February 1), a party of two, or a very lucky party of four, has a decent chance of scoring a walk-in table if they arrive by 12:30 or so.

A Voce
41 Madison Ave. (at 26th St.)
212-545-8555
www.avocerestaurant.com

DB Bistro Moderne

The choucroute is well-composed at Daniel Boulud's sophisticated and amiable bistro.

Anthos

Greek grilled calamari; yes, diner style, far from it.