A signature dish that exemplifies the restaurant's focus on technique and ingredient quality. The mozzarella is stretched to order and served while still warm and supple, glistening in premium extra virgin olive oil and finished with a pinch of flaky sea salt. It's served with crusty bread. Reviewers describe it as sublime and a completely different experience from cold, refrigerated mozzarella.
Tips from diners
This is non-negotiable. It's the best version of fresh mozzarella in the city. Eat it immediately while it's still warm.
The cavatelli captures Caribbean spice notes—allspice and jerk seasoning—in a long-cooked beef ragu. The dish represents the restaurant's playful fusion of Italian technique and global influence. Reviewers highlight it as a signature that justifies the premium pricing.
Tips from diners
This is the dish that sets Torrisi apart from traditional Italian restaurants. The Jamaican spice profile is subtle but distinct.
A technical masterpiece. Hundreds of tiny, hand-folded tortellini are served in a bright, sweet-tart pomodoro sauce that has been reduced for maximum intensity. The pasta has a perfect al dente bite, and the simplicity of the dish highlights the skill of the kitchen. It's a refined take on a red-sauce classic.
Tips from diners
The portion is smaller than your typical red-sauce joint, but the flavors are remarkably concentrated. Perfect for sharing as a mid-course.
A standout main course that references the restaurant's location on Mulberry Street. The duck breast is roasted until the skin is crispy and the meat is perfectly medium-rare. It's glazed in a sweet-tart sauce made from cherries and vinegar, providing a refined balance to the rich meat.
A refined Italian-American treatment of Dover sole—buttermilk-soft with a delicate egg and lemon sauce. The whole fish presentation is theatrical and shareable. It's the priciest item on the menu but reviewers note the quality justifies it.
Tips from diners
The whole Dover sole is meant for two. Share it and order pasta sides.
A playful East-meets-West appetizer that uses steamed buns to encase Italian cured meats and roasted peppers. It's small enough to order as a standalone or as part of a spread of starters. The bread is pillowy and the fillings are pork-forward.
Tips from diners
Try this with the warm zeppola and prosciutto if it's available. Both are best shared across a table.
A refined version of the pickles found in every New York deli. Chilled, crunchy cucumbers are dressed in a bright vinegar-based marinade with plenty of garlic and fresh dill. It's an essential palate cleanser between the richer pasta and meat courses.
Served in an oversized martini glass, this dessert layers vanilla gelato, dark chocolate fudge, chilled espresso granita, and a pour of hot espresso tableside. It's an indulgent ending that feels more like dessert theater than restraint.
Tips from diners
Watch for the tableside espresso pour—it creates a dramatic temperature and texture contrast.
Delicate golden chanterelles folded into penne with a luscious brown butter sauce. The earthy mushroom flavor is concentrated and sweet. Fall and spring diners report this as a seasonal highlight when chanterelles are at peak freshness.
Tips from diners
Ask if chanterelles are available before ordering. When they are, this is a must-order.
A playful and brilliant example of New York fusion. Hand-rolled cavatelli is tossed in a ragu that mimics the flavors of a Jamaican beef patty—spicy, savory, and deeply aromatic. It's a nod to the city's diverse street food culture, refined into a refined pasta course.
A follow-up to the original Torrisi Italian Specialties, this grander iteration in Nolita is one of the most sought-after tables in the city. Rich Torrisi and Mario Carbone have created a space that feels like a classic New York institution from day one. The menu is divided between a casual front bar and a more formal dining room, serving high-end takes on local favorites like Jamaican beef patties and fresh mozzarella.
Reservations open 30 days in advance at 10 AM. They are among the hardest in NYC to secure. The 'Notify' button is your best friend here.
The bar and several high-top tables in the front room are held for walk-ins. Arrive at 4:30 PM (30 mins before opening) to snag a spot. You can order the full menu there.
Don't skip the bread and the 'goodies' at the end. The rainbow cookies and cracker jack brittle are part of the charm of the Torrisi experience.
Page last updated: