Signature dishes include his Riso al Salto (crunchy saffron risotto cake, bone marrow & gremolada sauce) or his Astice (lobster ravioli with asparagus in a buttery, lemon zest sauce). It's classy but not stuffy.Chef Max Convertini's menu runs the gamut from lunch to dinner (until 11:30 p.m.) and brunch on weekends. The big main room features plush fabrics, wall coverings in rich earthly colors, and comfy banquettes. Zio is divided into three sections: a lounge up front for small plates and cocktails, a main dining area with seating for 100, and a private room in the back of the venue. Zio Ristorante: This capacious, elegant new Flatiron district restaurant aims to offer cuisine from all regions of Italy, with "Mediterranean zest" and the de rigueur seasonal ingredients. The space is tiny and warm, with none of the dreaded space-aged decor that seems so prevalent in many Southeast Asian East Village restaurants these days. Other hearty fare includes a sizzling platter of sisgâgrilled bits of pig ears, snout, and belly sautéed with onions, garlic, lemon and topped with a raw egg and heaping bowls of arroz caldo, the Pinoy answer to chicken soup, studded with ginger and garlic. Don't be surprised when owner/bartender/waitress Nicole Ponseca comes over bearing samples of her homemade chili vinegar to dip your garlicky longanisa sausage into, or dares you to down a warm balut, or fertilized duck egg (baby bones and all). Courtesy Bradley Hawks/Amuse BoucheMaharlika: After successful stints as a weekends-only pop up in temporary spaces around the city, this Filipino restaurant has finally found a permanent home on First Ave, furthering the East Village's transformation into a mini-Manila.Maharlika offers up homestyle Filipino cuisine with a bit of flair and a whole lot of loveâmuch like the Olive Garden, when you're here, you're family.
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