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Iacopo Falai

  1. Empire Building
    Sant Ambroeus Is Taking Over Caffe FalaiSay it ain’t so, Iacopo.
    By Hugh Merwin
  2. Revival
    Falai Panetteria Will Reopen As … Falai PanetteriaA chef from the Falai mini-empire has partnered with Iacopo Falai, and they plan to reopen the revamped café next week.
    By Jenny Miller
  3. Closings
    Falai Panetteria Is Now ClosedWe knew it was on the market, but now the bakery-café is no more.
    By Jenny Miller
  4. Ch-ch-ch-changes
    Some Strange Transformations on the LESA planned trattoria becomes a Yunnan restaurant, while Travertine gives way to a juice bar.
    By Jenny Miller
  5. Change of Plans
    Iacopo Falai’s Clinton Street Trattoria Probably Not HappeningBut the toque hopes to revive Falai’s concept elsewhere.
    By Jenny Miller
  6. Closings
    Icacopo Falai Confirms Falai Shutter Is Permanent, Cites Changed LES“The Lower East Side has changed. I think it might be less fashionable,” he told Diner’s Journal.
    By Jenny Miller
  7. Temporary Closings
    Falai Has (Temporarily) Flown the Coop (Updated)The restaurant is closed owing to “technical difficulties,” whatever that means.
    By Jenny Miller
  8. Closings
    Falai and Falai Panetteria Are On the MarketSo much for that mini-empire we thought Iacopo Falai was planning for Clinton Street.
    By Jenny Miller
  9. Empire Building
    Iacopo Falai Plans Trattoria for 77 ClintonThe restaurateur will expand his Clinton Street dominion.
    By Jenny Miller
  10. Openings
    Bottega Falai Now Open — With Free Baked Goods!The shop and bakery next to Caffe Falai debuted today in Nolita.
    By Jenny Miller
  11. Impero Building
    Falai Keeps ExpandingBottega Falai will open next week.
    By Alan Sytsma
  12. The Annotated Dish
    Falai’s Left-Field Trio of Foie Gras TreatsIacopo Falai impressed a lot of experienced eaters when he opened Falai, his small, eponymous restaurant on the Lower East Side, catching them off-guard with his very modern take on Italian food. This foie gras appetizer, rare enough on Italian menus, comes from out of left field. “There are more contrasting flavors and textures in this dish than any foie gras dish on the planet,” Falai boasts. “Start with the croquette and go clockwise. It’s warm and should be eaten right away. The chocolate I’d like to be last, because it gives a strong, savory end to the dish. There’s so much interaction here for the customer to discover.” As always, mouse over the different elements to read them described in Falai’s own words.
  13. Mediavore
    Everything You Ever Wanted to Know about the Beard Awards, Iacopo FalaiA primer on the “glamour, rivalries, and after-parties“ of the Beard Awards (not as exciting as it sounds) reveals that if you’re a Kansas City restaurateur, you’re screwed. [NYS] Iacopo Falai discusses his “love affair” with food, fails to explain why he hires haters for waiters. [Cravings] The Times launches “Dining Briefs,” which of course is nothing like Diner’s Journal. [NYT]