A standout antipasto featuring deep-fried eel encased in a puffy crust, topped with pine nuts and golden raisins. Multiple reviewers call this out as a must-try—the fried, crispy exterior contrasts beautifully with the rich eel and the sweet umami of the raisins.
Unskippable pasta featuring dense, chewy trofie noodles with coarse pesto and whole pine nuts for textural contrast. The Belper Knoll cheese adds earthy depth. Reviewers consistently highlight the quality of the handmade pasta and the bold herbaceous flavor.
This main showcases I Cavallini's approach to ingredient-driven cooking. An intensely fatty, rich sausage is balanced by ripe cherries and delicate sliced avocado squash tiles. The combination demonstrates the kitchen's commitment to unexpected flavor pairings.
A memorable dessert that showcases the restaurant's attention to detail. Creamy hazelnut gelato is plunged into hot espresso, creating a simple but elegant contrast of temperature and flavor. Reviewers note not to sleep on I Cavallini's desserts.
The most straightforward item on I Cavallini's menu, this focaccia is purely delicious and a crowd-pleaser. The crust is crunchy and generously soaked with good oil, and the whipped ricotta is rich and luxurious. A great starting point for those new to the restaurant's style.
I Cavallini opened in July 2025 as the sibling to the acclaimed Four Horsemen wine bar. Located across the street from its older sibling on Grand Street, this 70-seat Italian restaurant embraces the same fashionably seasonal, compulsively creative ethos—but focuses solely on Italian cuisine and natural wines. The menu avoids traditional Italian names, instead listing dishes by ingredients. It feels more like a wine bar than a traditional trattoria, with handmade pasta, wild proteins, and an all-Italian natural wine list.
Reservations drop one month in advance at 8am and book quickly. Line up outside by 4:30pm if you want a walk-in table during first seating—you'll be seated at 5pm when the restaurant opens.
About one-third of seats are reserved for walk-ins, and all counter seats are first-come. The counter is the best vantage point for watching the kitchen work and engaging with bartenders.
Trust the natural wine list—it's 100 bottles deep and all Italian. Ask bartenders for guibalance if you're unfamiliar with natural wines; the staff is knowledgeable and not pretentious.
Start with focaccia if you're unsure about the ingredient-led approach—it's recognizable and delicious. Then order a pasta and a secondi to experience the kitchen's perspective.
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