Of all the out-of-the-way restaurants that dot this stretch of SoHo, none are hipper than Charlie Bird. You’ll be greeted by a blast of beats upon entry, where a long bar leads to the cool brick-lined dining space armed with leather seats.
From there, things just take off: along with a clever menu, upbeat service, and a thoughtful wine list brimming with interesting old-world selections, the kitchen delights long before Chef/co-owner Ryan Hardy’s renowned pastas hit your palate. These may include rigatoni with fennel-roasted suckling pig; or spaghetti alla carbonara formed into a nest and topped with buttery spring onions, smoked bacon and a bright yellow duck egg. A warm chocolate budino with olive oil ice cream is insanely creamy and utterly dreamy.- De inspecteurs van de MICHELIN Gids