Tom Sboto

Vallata in nyc great food, great service. David our waiter was simply awesome! Thank you David. And Daniel a mgr was great too! So friendly, attentive, and helpful. Food awesome, a Tom Colluchio restaurant with nice menu.

Stan K

I had an unexpected wonderful experience at Vallarta. Everything we ordered was delicious. The service was excellent and our servers were fun and had great suggestions. I highly recommend this restaurant and plan on going back soon. You have to try the veal meatballs.

Zoe Zhou

Their service was one of the best I experienced in New York restaurants. Drinks are very valuable and food was good too.

+1

Debbie Lowe (3jamigos)

Vallata is now serving sandwiches during the day! After seeing Tom’s reel (making an Ossessione Sammie. We had to check it out, Mortadella with a pistachio crunch, arugula and black garlic aioli on house made Foccacia, DELISH and the 8-1/2, a Porchetta on Ciabatta with a Mostarda made with candied oranges pieces & a garlic confit, so good. If you are looking for a huge sub, this ain’t it. What you will get are well balanced, creative, flavorful Sammies on fantastic bread! Staff is a little green but very friendly. Def going back! Coincidentally the Top chef crew was there for lunch, I was starstruck! They were gracious enough to chat and take a photo with us.

+1

Wesley Leong

I saw an IG post of Tom C making a sandwich at the grand opening of Vallata yesterday and had to try it. The Ossessione was Mortadella, Stracciatella, Pistachio pesto, black garlic aioli and arugula on a focaccia bun. So good. Every ingredient worked well together with the bun. I also had a few bites of my wife’s 8 1/2 porchetta sandwich. Also very tasty. Service was very attentive and friendly. Maybe a little inexperienced since it was an opening. The “dessert “ of the meal was getting to meet Tom, Kristen and Gail along with season 21 winner Danny Garcia.

Kelly Berg

Vallata’s new lunch menu is a must-try! They offer an impressive selection of Italian sandwiches, including delicious vegetarian options. Each bite was packed with flavor, and the quality of ingredients really stood out. While I didn’t try any appetizers this time, I’m already looking forward to my next visit to explore more of the menu. Service was fast and efficient without sacrificing quality, making it a great spot for a quick yet satisfying meal. I also noticed several takeout orders being handled smoothly, so it’s a fantastic option for a grab-and-go lunch or office delivery. Whether you’re dining in or taking it to go, Vallata is a solid addition to the lunch scene!

Becky Chong

I had the Obsessione sandwich with the mortadella, straciatella, black garlic, and pistachio spread. The focaccia was soooo good and the flavors worked so well together.

Mick Bonde

We had a wonderful experience at Vallata on Saturday night, celebrating some personal successes among our group. We arrived about 30 mins early to have a drink at the bar, but opted to be seated and begin our evening a table directly in front of the open kitchen- perfect for our night (thank you to the hostess). By the time me and and my wife received our first round of Forst Italian Pilsner and a rosé for her, we had met three members of the staff (Christian got us started with amazing service) and we recognized that this restaurant had, quite possibly, the best music mix of any location we had dined and recently. Our friends arrived and drinks kept coming. We coursed our own meal out, which was so nice to be allowed to do so. We started with Whipped Ricotta and Arancini, both were our favorites of the evening. Arancini was better than what we had in Rome, while admittedly a different style. Our guests shared a cacio e pepe for a main, while I ordered the Paccheri with Fennel Sausage and Broccoli Rabe. Mine was was slightly undercooked below al dente, too chewy, but delicious flavor. My wife’s delicious steak arrived about 6 minutes after our pastas arrived, which was slightly disappointing, as we all chose to wait. En lieu of ordering dessert I explored down the beer list further, ordering the Baladine and Del Ducato IPAs. I love the Italian beer portfolio from B United but have found the hops offered on draft to move beyond earthy into oxidized and sherry like. This isn’t unique to this location. The “American Style IPA” tasted great, as the alcohol content masks the slightly sweet hop atrophy. All in all, an incredible and wonderfully hospitable time at Vallata and we can’t wait to return… and try some dessert next time.

+2

Marco Pignalberi

Saturday brunch was so good, I had to come back on Sunday! Their brunch deal (2 plates & 2 drinks) is very affordable. The eggs baked in tomato sauce and the lemon ricotta pancakes are to die for!

+3

Justine M

Great value & service for brunch. We all loved the 3 starters (anchovy egg toast mm) & 3 mains (including chicken, steak & eggs, and porchetta sandwich) that we ordered. I hope to be back

J P Lotzkar

Very nice Italian pasta restaurant (by Tom Coliccio from Food Network's Top Chef) with a relaxing & inviting setting in the flatiron district. We tried two appetizers and three pasta selections (there's only a few vegetarian options so we replaced sausage for anchovies in one dish), and all were good. Would not recommend the wine & pasta special as the house wines weren't up to the quality of the pasta. Service was very good.

+6

Javier Kohen

Competent Italian food, but it didn't wow me at all. The raisins in the pasta didn't work for me, and the chickpeas in the salad were hard. The seafood in that same salad didn't have much flavor. At this price point I expected much more.

Yuliya Bas

I wasn’t sure how to rate Vallata because I was technically there with a friend for their collab with Win Son, but ended up trying both restaurant’s food. I’m definitely not under the impression that Italian food in NY is fairly priced, especially in a restaurant. I just felt that the $25 brunch pasta dish I ordered would fill me up enough until dinner perhaps? Not so much. I ordered the pasta with anchovies, fennel, puntarelle mushrooms, and cured olives. While I enjoyed the umami flavors, I felt that there’s no way a dish like this can be worth $25 and I still end up hungry afterwards. My friend ordered the $17 glorified lettuce salad, which was probably the most unfairly priced considering it was just lettuce with some dressing and seasoning. The service was great though – the servers were enthusiastic even, also being attentive to our glasses of water, asking about dietary restrictions, and answering questions. One of the other saving graces was the cannoli cream bomboloni we ordered and split in two. The cream was rich and clearly used high quality ricotta, and the donut itself was light and had a citrusy taste to it as if infused with peel. The second saving grace was the 2 Win Son scallion pancake sandwiches I ordered to go, but I do wish they came with the signature ginger sauce and the nice carton box rather than really thick plastic containers.

Samantha Brown

We had a res booked here for dinner 4 years ago. Prior to the res, the restaurant contacted us to let us know we were double booked for an event during our res, but they could accommodate us at Craft and would make sure we were taken care of. Craft was delicious but no one appeared to know we had been “accommodated” in any way. I wasn’t expecting a red carpet, but maybe a small glass of bubbles or something? A much more expensive dinner than Vallata later, we left and moved on. Fast fwd to now, I still wanted to try Vallata, so we decided to try the lunchtime sandwiches. The host/server was completely apathetic (almost like they wished we weren’t there) and we weren’t clear on how to order or if we needed to seat ourselves so we asked. There was pizza on the menu but none available. The warm plates were a nice touch and the bread was good, but the tuna sandwich ($19) was kind of odd, fishy and soggy and the Italian sandwich ($25!!) wasn’t worth the price. Normally I’d have said something but considering the reception we received when we walked in we didn’t bother trying. I was just ready to leave.