This Upper East Side trattoria is a little Roman holiday for those waiting for the exchange rate to make European travel a reasonable prospect once again. Chef/owner Sandro Fioriti has cooked all over this city, but his eponymous white-clothed spot seems to be one that’s got his kitchen-hopping ADD under control.
Says chef Michael Lomonaco: “The most under rated restaurant that I love is one of New York’s most authentic, Sandro’s. Sandro Fioriti is one of my personal favorites, been around for 20 years, and when he cooks for you, you’d think you were in Rome.”
The bucatini Amatriciana uses prosciutto instead of the traditional pig jowl, but is nonetheless rich and delicious with its saute?ed onion and tomato, and the crispy, butterflied Cornish hen will have you dreaming of the dish long after a downtown 6 train takes you away from this little slice of Italia.