Written by Hulda Lawrence
with M.J. Boyer

Past Reviews

Etcetera EtceteraEtcetera Etcetera is a charming restaurant that opened in January 2005 at 352 West 44th Street between Eighth and Ninth Avenues (212) 399-4141. The cuisine is contemporary Italian and the decor includes a stainless steel bar, Villeroy & Boch china, and other fascinating specialties. Daniele Kucera, an owner, gave us information and was most helpful. Each table boasts a small glass with a fresh flower within to greet diners. Stefano Terzi, the executive chef, has developed an exceptional menu. David Ballard was our excellent, thoughtful waiter.

Crimson Ginger, a cocktail with vodka, Canton ginger liqueur, with a sugared rim was most refreshing and was my choice. My companion chose a Classic Martini served on the rocks "dirty." Other signature drinks include Etcetera Etcetera Cocktail of vodka, Midori Melon, peach liqueur; and Mexican Mule, Bellini of prosecco with peach puree. Each cocktail was brought in the small shaker in which it was made.

The prix fixe lunch served only on Wednesday provides a selection of appetizers, a main course and dessert. From the three appetizers we chose Eggplant Medallions, mozzarella, sun-dried tomato and green olive relish. The other appetizers could be Mixed Green Salad or chilled tomato and cucumber soup. Diners can order antipasti a la carte, such a Prosciutto di Parma, Insalata Greca and Zuppa di Cauliflower: soup with truffle oil and toasted almonds.

For our main courses we selected a Casonecelli alla bergamasca veal, raisin and amaretto filled with sage, butter and pancetta, while my choice was Scialatielli con granchio e peperoni spaghetti with basil spaghetti and jumbo lump crabmeat. Grilled Atlantic Salmon with spinach, sun-dried tomatoes and mashed potatoes as my companion's choice.

From the extensive wine list we chose Pinot Grigio and Montepulciano. Wines by the glass run $10 to $12. Half bottles and full bottles are available.

Although our set lunch provided a dessert of Banana Creme Caramel we went a la carte and ordered Tortino, a warm cake with chocolate hazelnut ice cream, and Panna Cotta al limone verde, lime panna cotta with raspberry coulis. Other desserts might have been Tartelletta di mele e mandorle, apple and almond tart with rum raisin ice cream; Semifreddo alla pesca, peach semifreddo or creme Bruciata blood orange brulee. All desserts are $7 to $9. A selection of Italian Cheeses is $13.

This well-organized restaurant is open for all kinds of private entertainment in a number of rooms. The management provides a great menu of food for these dining rooms with appetizers, pastas, entrees and dessert. In addition to the special Wednesday lunch there is a dinner nightly at $35 similar to the luncheon. There is a Sunday Brunch for $24.07 that provides salad and such courses as two Sunny Side up eggs over vegetable ratatouille or Potato frittata with watercress and roasted red pepper salad. With this, juice and coffee are served and a Bloody Mary, Bellini or Mimosa are presented. Seven egg creations, such as Norvegesi, eggs benedicts with smoked salmon; Milanese with asparagus, onion and potato; and Mozzarella soft boiled eggs and cherry mozzarella with watercress salad are $11 to $16.

Most important, in every case appetizer portions are available as well as full portions. This a fine idea for those who never finish a full plate.

Hours: Dinner Monday to Saturday 5 p.m.to 11 p.m.; Sunday 5 p.m.to 10 p.m. Brunch on Sunday 11 a.m. to 3 p.m.; Wednesday Lunch 12 noon to 2:30 p.m.
Credit Cards: All Major
Wheelchairs: a few steps to the restaurant
Price: $$$
Website: www.etcetcnyc.com

The Restaurant Revue Ratings

The dollar sign indicates the approximate cost of dining for two persons, excluding beverages, tax and gratuity.

$ Inexpensive $25
$$ Moderate $50
$$$ Expensive $100
$$$$ Very Expensive $150

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