Dani

Frommer's Review

You would think in a city with countless residents of Sicilian ancestry that there would be more authentic Sicilian restaurants. Sadly, that is not the case in Manhattan, but the good news is that Dani is one of the few and does an exemplary job with that very special cuisine. Located in SoHo, the dining room is open, high-ceilinged and airy. But that open space tends to project sound and when the not-so-appropriate rock soundtrack is blaring, conversation can be difficult. You don't need to talk, however, to enjoy what you are eating and chef Don "Dani" Pintabona will see that you do starting with the Sicilian fish sampler: fluke, citrus sardine, and pickled Spanish mackerel that will make you long for a long weekend in Palermo. Of the pastas, it's hard to resist that Sicilian specialty, chitarra con sarde, homemade pasta with sardines, fennel, and currants, but if you do, the second best option would be the bucatini con moscardino, bucatini with baby octopus, chilies, and cherry tomatoes. Of the "secondi," the grilled swordfish with capers, pine nuts, and raisins is about as good a representation of Sicilian cuisine as you will find. Of the desserts, the grapefruit and campari granita makes the most fitting finish.

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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