Platt files one of the first detracting reviews of the Flatiron's Alegretti, giving it a measly one star: While one pasta was bland and another watery, "The heavy oxtail ravioli had the opposite problem, and so did the gnocchi, which were obscured in a starchy, Chinese-restaurant-style sauce made with artichokes and shreds of “spicy” lamb. A few of the potentially lighter entrées were overworked in a similarly aggressive way, like the cod (carpet bombed with chorizo and a fishy, orange ragout made with nuggets of baccalà), and the duck magret..." [NYM]For more stories from Eater, go to eater.com.
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