Padre Figlio, an Italian Steakhouse in Midtown East run by father and son team Antonio & Mario Cerra, specializes in a range of delicious Italian/Neapolitan fare with fabulous Italian Piemontese Beef that is sure to please everyone's palette. It offers up a $23 Price-Fixe lunch Mon-Fri from 11:30 to 3 P.M. Dinner Mon-Sat with a menu that has something for anyone to enjoy including Bufala Mozzarella, Piemontese Italian Beef and Wild Game, Dover Sole, Branzino, Sushi-Tuna, Chilean Sea Bass, Salads, Homemade Desserts and much more.
live Music on weekends from 7:30 to 11:30 P.M. Excellent entertainers like lenny Dell, Michael Beau and many others, along with the fabulous food of Chef Alberto Argudo (Campagnola, Il Mulino & Da Antonio) and service of your hosts Antonio and Mario Cerra, will ensure that your evening at Padre Figlio will be a MEMORABlE one!!
Lunch Mon - Fri, 11:30 AM - 3 PM
Dinner:Mon-Fri:5Pm to 11Pm
Dinner:Fri-Sat:5Pm to 12Am
Zagat review-Reviewed by MattyK88 on 10/13/2010.
This place is a diamond in the rough. We have lived in the area for 7 years and Padre has been a great addition to the neighborhood. No other place in the City has treated my wife and I so well. I heard it was a father and son combo, and from my experience they compliment each other nicely. The branzino's wonderful and the exotic meats are an added bonus. I highly recommend the place if you're in the area or if you would like a destination.
Zagat Review-Reviewed by REEDW1865 on 11/15/2010.
Really good food and an old school feel to it. Delicious, I will definitely go back again and again...
Crain's NY Business- By Bob Lape
Antonio and Mario Cerra, the father-son team that made its bones (beef, lamb, veal) at Da Antonio, now casts a diverse dining net within walking distance of the U.N.
Pappa Antonio, a gifted host who could sell ice to Eskimos, works side by side with his son in a much larger, flexible restaurant ideal for small tete-à-tetes or large parties. The $27 lunch deal is a big draw with diplomats and other neighbors.
Padre Figlio offers a full range of Italian fare prepared by chef Alberto Argudo. Its signature is top quality, all-natural, Piedmontese-style beef, produced in America from grass-fed cattle. Porterhouse, New York strip, T-bone, skirt and rib-eye cuts are available.
Game is always on as well, with wild boar, ostrich, buffalo and venison—and the ball game is usually on in the bar adjacent to the restaurant entrance.
As good as meats may be, the kitchen scores with risotto simmered with wild mushrooms and truffle sauce, smoked Scottish salmon from Inverness, and tender veal scaloppine napped in gorgonzola sauce.
Service is professional, and wines, some with lofty markups, are served in Robert Parker glasses with a special diagonal indentation said to speed aeration.