Posted on January 24, 2012
At first sight, Ciano, located in the heart of the Flatiron district of New York City, gives off the vibe of a charming taverna-styled Tuscan restaurant. The host, who is propped up on a pedestal in front of the dimly lit bar, promptly acknowledges our arrival. I am taken aback as she is swift to mention that another party, also reserved for our table, will be arriving in just over an hour and that we would need to finish by then. Feeling rushed already we hesitantly make our way to the quaint dining area. With beautiful rustic hardwood floors and a cozy fireplace, the area exudes freshly baked bread. The wait staff is friendly as they arrive with warm bread and delicious Italian olive oil. For a wine I would recommend passing on the Pinot Grigio and opting for the Passerina 2010 Le Caniette, Marche. Made from the Passerina grape, native to central Italy, this wine is the perfect combination between crisp and fruity. Ciano’s signature roasted veal meatballs are not to be missed, while the tiramisu for desert was far from memorable. Our Primi and Secondi meals arrived at the same time, leaving me with the sense that Ciano has missed the mark on traditional Italian dining experience and etiquette.