First Look at Michael Stillman’s Quality ­Italian
Photo: Sarah Silberg/New York Magazine

Why open a sprawling midtown steakhouse when you could open a sprawling midtown Italian restaurant that specializes in hefty cuts of USDA prime? That is the thinking behind Michael Stillman’s Quality ­Italian, opening a block away from the restaurateur’s Quality Meats. While ­Stillman is not the first to capitalize on the trencherman-pleasing appeal of this best-of-both-worlds combo, he may be the only one to offer creamed spinach carbonara and agnolotti filled with dry-aged porterhouse. Also on chef Scott Tacinelli’s menu: baked clams, shellfish platters, Piedmontese steak tartare, and American prosciutto (a.k.a. country ham). The Torrisi-Carbone effect plays out in Italian-American dishes like lobster “diavolo-vodka,” baked rigatoni, and a colossal chicken parmigiana for two (pictured); the design is Old World Butcher Shop Chic by AvroKO, and the wine list, as is customary at a Stillman joint, runs deep.

57 W. 57th St., entrance on Sixth Ave.; 212-390-1111

*This article originally appeared in the July 29, 2013 issue of New York Magazine.

First Look at Michael Stillman’s Quality ­Italian