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Zagat: 'Quality Italian' Offers Creative Interpretations On Italian-American Steakhouse Fare

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The crew behind Quality Meats is expanding down the block with their latest venture, Quality Italian. Zagat editor Kelly Dobkin filed the following report for NY1.

Quality Italian recently opened just around the corner from parent restaurant Quality Meats, and like its predecessor, it's also inspired by old-world butcher shops in its design.

"I think the space is kind of really different than any other restaurant I've ever seen because they have these really cool pictures, but they're all backwards," says executive chef Scott Tacinelli. "I also really like the lights because they kind of mimic a butcher's saw, which is kind of cool. It has that really industrial kind of feel, really open-air and really modern feel to it."

The menu offers some creative interpretations on Italian-American steakhouse fare, with spins on baked clams, chicken parmesan and more, with an emphasis on high-quality meats.

"We have some dishes that are from my childhood, like different flavors and stuff that are updated versions of dishes that I ate when I was a kid that my grandparents would make for me," Tacinelli said. "We have a take on the classic baked clams dish, which is really cool. It has capellini, which is like angel hair pasta that's toasted on top. It kind of mimics the flavors of linguine and clams, but all stuffed into the clam."

The bar program was designed by head bartender Bryan Schneider, who is house-infusing spirits and making his own vermouth for many of the eatery's signature cocktails.

"Taking the idea of the Corpse Reviver number 2, which is kind of a popular renaissance cocktail right now, and I took that idea and applied it to Italian-inspired cocktail, we're calling the Red Tag Reviver," Schneider says.

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