Bread

Briefs:

Italian made to disappoint. My crispy polenta was buried with welted mushrooms. My polenta was soggy. Despite the poor plating, the polenta was not cooked to any where 'crispy.' It was a heavy plus salty dish. To add salt to injury, melted fontina was slewed on top, making the dish look tacky and very salty. Did I mention it was salty?

As we were about to leave, the people behind us were pleasant Italian tourists, and I wonder if the food ruined their pleasantness.

Cons: There isn't a schooled chef in the kitchen. Questionable dishes and flavor.

Pros: Large glasses for water, good ambiance, dine in the very back of the restaurant.

Bread: 20 Spring St New York, NY 10012 (212) 334-1015