Il Cantinori opened its entryways in 1983, and has been at the bleeding edge of Tuscan cooking in New York City from that point onward. Our unique gourmet expert (Antonio Cinardi) is still with us, as are a considerable lot of our representatives. Possessed by Steve Tzolis, Nicola Kotsoni (of Periyali and Bar Six), and Frank Minieri, the eatery keeps on beating the chances. A regularly changing menu is one key element of this achievement. While remaining consistent with a considerable lot of Tuscany's exemplary dishes, the eatery keeps up a regularly developing database of imaginative arrangements that change with the seasons. With a lot of history behind us, we can choose truly several formulas that have served us well before, and in addition remaining in venture with the circumstances. The Italians have a maxim: "Utilize the most ideal fixings, and do as meager with them as could reasonably be expected". That keeps on being a piece of our mystery. Tuscan cooking is solid food.
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From our salads and appetizers, to our pastas and main courses, we strive to bring freshness and purity to our menu. We are also able to accommodate special requests - both in terms of altering our preparations,
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