The airy, three-level restaurant formerly known as Tuscan Steak has always been well-suited to parties, with its large dining room, mezzanine bar and cellar lounge. In its new, non-steakhouse incarnation as Tuscan, the Midtown spot is hoping some design tweaks and new Italian fare from Union Pacific chef Rocco DiSpirito will lure more diners and event planners. Our favorites from a recent tasting of the antipasti-filled menu: The sauce over a plate of meatballs has a spicy kick, and the tasty pinci porcini pasta comes in a hearty beef broth. There's also a private downstairs dining room for 80. —Chad Kaydo
Posted 03.24.03
Posted 03.24.03
