Bread Tribeca

Frommer's Review

Bread Tribeca is one of the few restaurants in New York to feature the cuisine of Italy's Liguria region. What is Ligurian cuisine? Seafood is a big part of it; and Bread Tribeca does a good job with its fritto misto, a mixture of fried fish (such as calamari, cod, and mussels) and vegetables, and its zuppa de pesce, assorted seafood in a saffron-tomato sauce. Homemade pastas are another trademark of Ligurian food; and at Bread Tribeca you'll find pansotti, raviolilike dumplings served with a walnut sauce, and fresh taglierini, a spaghettilike pasta that's slightly overwhelmed by the dense combination of haricots verts, potatoes, and a surprisingly subtle pesto. A wood-burning oven turns out excellent thin-crust pizzas and roasted meats and, like its sister restaurant, the breads are superb, including a remarkable combination of sardine, tomato, and peperoncini slathered on a baguette. Most of the tables are communal, so if the restaurant is crowded, don't expect intimacy; and the 50-inch television that runs movies (when I was there last, Chocolat) is often a distraction, not a complement, to the food. On weekends a deejay spins calming, low-key music to accompany the rustic food.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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