240 West 14th Street is between 7th & 8th Avenues — closer to 8th on the south side of the street.

Directions by Subway

Take the 1, 2, 3 Train to 14th St. & 7th Ave., proceed toward 8th Ave.
Take the A, C, E Train to 14th St & 8th Ave., proceed toward 7th Ave.
Take the L Train to 8th Ave., proceed toward 7th Ave.

Directions by Car

West Side Highway: Look for the 14th St. Meat Packing District exit , proceed on 14th street pass 8th Ave. we are located on the right side of the street about a 1/4 way down the block.

FDR Drive: Take the 23rd street exit, make the turn onto 23rd street, follow to 7th Ave, make a left onto 7th Ave, follow to 14th St., make right onto 14th st.  We’re located towards the end of the block on the left side of 14th St.

Holland Tunnel: [mapquest]
Lincoln Tunnel: [mapquest]
Midtown Tunnel: [mapquest]

Parking Garages & Lots

There is a garage located at 222 W. 14th St. Please note that we do not validate parking.

New York City Tows

On 14th street between 7th & 8th Avenues meter parking is in effect until 7p.m. There is no meter parking from 7p.m. – 11p.m., including Sunday. After 11p.m., 14th Street becomes a Tow Away Zone between 7th & 8th Avenues.

Frank Crispo was born and raised in the northeastern outskirts of Philadelphia, Pennsylvania. He started working at the young age of 12, washing pots and pans in a local Italian restaurant and helping his father, Frank Sr., on plumbing jobs.

From working his way through all the stations at the neighborhood restaurant to working with his father in his plumbing business, young Frank accumulated a wealth of food, plumbing and mechanical knowledge.

Frank was then ready to attend the Culinary Institute of America. From that point, his focus was clear: work hard, learn your craft, and open your own restaurant.

After graduating from the C.I.A. in 1980, Frank moved to New York City. Frank worked for Jean Jaques Rachou for three years at la Cote Basque, then, the Polo Restaurant at the Westbury Hotel with Roger Verge and Daniel Boulud, then at Tavern on the Green to Dilullo Centro in Philadelphia to Andiamo’s in New York City in 1987.

In 1990 he opened Chef Cuisiniers Club with partners Charles Palmer and Rick Moonen from this point on Frank consulted, cooked, and constructed many restaurants in and around New York City. Frank soon became a sort of underground chef with a butcher knife in one hand and a monkey wrench on the other.

Now, after many years of building and preparing meals for others, he’s using his knowledge to own and operate what most customers consider one of New York City’s best kept secrets: Crispo Restaurant.

Crispo Restaurant Design

Crispo Restaurant design elements were inspired by architecture present at the turn of the 19th Century.  From the spectacular entry way with black steel, glass inlaid awning, the flat iron glass doors, enclosed patio with an old oak leaf wrought iron fence you are taken back in time.

From the marble topped bar and wrought iron wine rack that bridges across its surface, to the restored brass and copper subway lamps that house filament light bulbs, create an unique aesthetic quite reminiscent of Old New York.

The Empire Room is fitted with mahogany panels and gold leaf plaster impressions recovered from Steve Brody’s Saloon, circa 1885, and a illuminated antique stained-glass ceiling panel.  (Steve Brody, a saloon keeper in 1885, was one of four people to jump from the Brooklyn Bridge on a dare and survive.  From this, we get the New York saying: "Don’t pull a Brody!" was born).

The men and ladies rooms encompass a special attention to detail with antique blue marbled doorway moldings, porcelain handled wash sinks (restored from the old downtown athletic club), and finished off with subways lamps and flat iron doorways with smoked glass portholes.  Our restrooms are identified by the nomenclature for nut and bolt for women and men, respectively. Or simply by the common initials of "W" and "M" in the porthole windows.

Walking along the 5 1/4 inch thick, over one hundred year-old brownstone pinewood sub-flooring, one will reach the salami station, which is fitted with three antique hand-cranked Berkel slicers, and crowned with a rack of hanging sopressata and prosciutto San Daniele.

When passing along the full brigade kitchen, adequately designed for the restaurant’s "cooked-to-order" food menu, you enter into the Chef’s Room, which also serves as a passage way to the restaurant’s best keep secret: The Garden.

The Garden evokes the feeling of a small corridor in Italy, flanked by a blue slate water fountain that reaches twelve feet tall and the classically designed old horse stable.  The horse stable, or "Carriage House" as it is commonly referred to, has six huge iron-framed, wooden doors with glass openings, a wood burning fireplace, a potbelly stove and four beautiful hand-forged chandeliers from the ceiling overhead.  The entire seating area houses Frank Crispo’s collection of antique Berkel slicers, cast iron toys and meat hooks, which are all brought together by the steel beams that arch over the garden, touching the open air when the weather permits.

“Crispo’s dining room — dark and cozy, with the electric-lamp glow of modernized rusticity — fills early. Crispo’s spaghetti carbonara is an absolute model of the form, and in many ways, the restaurant’s best dish. Main courses run the gamut of modern Italian-American trattoria fare.”

Zagat

“A solid bet in the trendy West Village.”
“Northern Italian exudes energy at this Grotto like setting with a newly added covered back patio.”
“Given the fair pricing its usually crowded, so regulars would prefer to keep it to themselves.”

Michelin Guide

“Crispo, who cut his teeth in Gotham trattorias like La Cote Basque and Zeppole, presents his culinary artwork against a cozy canvas of rough-hewn brick walls, soft lighting, closed-spaced tables, and pine flooring.” 
“A do-not-miss starter is the fragrant, air-cured prosciutto di San Daniele, from the Friuli region of Italy.”

Citysearch

“With flickering sconces and rough-hewn brick walls, Crispo may look like an elegantly restored Italian farmhouse, but frenzied servers, tight tables and wait-list hopefuls at the marble bar make it feel like a city-slick hotspot. Frank Crispo’s confident cooking drives this imaginative Italian menu.”

Time Out New York

“Nominated Best New Restaurant in 2002″
“Winner of Best Take on Ham and Cheese”, Prosciutto, Smoked Mozzarella, Creamy Polenta.
“Settle in, you’ll be having three courses, a bottle of wine and a friendly chat with your neighbors.”
“TONY award winning polenta, smoked mozzarella and prosciutto San Daniele.”
“The desserts are on target.”

New York Magazine

[1] “After two decades as a New York chef-for-hire, Frank Crispo has finally landed an open kitchen of his own, where he’s serving up delicious Italian-Mediterranean fare”

[2] “Main courses have the Crispo thumbprint all over them. You might not know Frank Crispo’s name, but chances are, you’ve eaten his food. He’s cooked around New York for twenty years or so, since graduating from the Culinary Institute and doing the obligatory tour of duty at La Côte Basque under Jean-Jacques Rachou.”

New York Press

“Crispo is marked by a thumb printed sign. An interesting, well-groomed mix crowds the bar. Brassy jazz is correctly volumed. Super-cute staff.”

New York Newsday

“Chef-owner Frank Crispo brings kitchen skills honed at La Cote Basque and Zeppoli to bear on grilled fish, home-made pastas, sliced steak & chops. ”

amNY

“Crispo has stood the test of time and quickly established itself as one of the city’s premier Italian restaurants.”
“Chef owner Frank Crispo who perfected his craft cooking for celebrity kingpins, serves gently priced, Southern-inspired Italian food that is sexy & sumptuous.”

Shecky’s Bar & Lounge Guide

“Crispo attracts many neighborhood couples and artists.”
“Crispo is also a first class bar. Their bartenders squeeze their own juices and make their own sour mix”

Menu Pages

“Ate there last weekend and was blown away. The food was an expert combination of flavor, texture and presentation–AND reasonably priced! As if that wasn’t enough, our waiter was incredible!”
“One of the best italian restaurants in the city. Perfect date restaurant or to go with another couple.”

Cravings

“My second visit I’ve decided that it’s entirely worth it and that this really isn’t just a neighborhood restaurant but a destination.”
“Crispo’s menu does offer a variety of other dishes that I’m also excited about trying.”

Gourmet

Participant of the 2005 City Meals on Wheels.

Call us at 212.229.1818 for all reservations, Monday – Saturday, 10 a.m.-10 p.m., and on Sundays, 1 p.m. – 10 p.m. You can also make a reservation online via OpenTable, 24 hours a day! If you wish to make reservations for 6 guests or more, we kindly request that you call us.

Large Tables

Thank you for your interest in Crispo for your dining experience. We do not have any private rooms in the restaurant but are able to accommodate groups of up to 30 people maximum. We are able to accommodate the large tables in various areas of the restaurant and we can certainly take requests on preferred seating areas but no guarantees will be made as all seating is on a first come, first serve.

On Fridays & Saturdays, we require that any group of 9 people or more do a prix fixe meal. It’s a two course menu that starts at $38 per person not including tax, tip or beverages. If the group consists of 14 people or more, then we require the group to do a two course family style, prix fixe. This means you would choose 3-4 appetizers & 3-4 entrees from the prix fixe menu & those would be the dishes that would be brought out for the guests to share.

Please call the restaurant with any large group inquiries you may have on Monday-Friday from 9AM-5PM. Once you have confirmed the date and availability for your group. Please fill out the form below and e-mail or fax back to the restaurant to secure the event. E-mail: crisporestaurant@gmail.com or Fax: 212-229-9979

Online_Contract.doc
Price Fix Menu Supp

Empire Room(First Come, First Serve)

The gold leaf accented Mahogany walls — from the Old Steve Brody Saloon at 114 Bowery — are illuminated with turn of the century subway fixtures.  This semi-private alcove sits adjacent to our main dining room.

Carriage House & Garden(First Come, First Serve)

All year round dining.  It offers al fresco dining in spring, summer and fall. We enclose it for winter and offer a warm fireside.

The Carriage house contains a gorgeous wooden communal table that sits adjacent to the fireplace and potbelly stove.

White Wines

[$32 - $185]

Light to Medium Bodied 

• Soave Classico 09, Pieropan, Piemonte - fresh intense melon & citrus fruits, long finish
• Tocai/Pinot Bianco 09, Pino & Toi, Maculan, Veneto - citrus hints & balanced
• Pinot Grigio 10, Il Conte, Veneto - lemon & lime citrus flavors, crisp, dry finish
• Pinot Bianco 10, Caldaro, Alto Adige - pear & honeysuckle, bright fruit, rich balanced, dry
• Pinot Grigio 10, Jermann, Friuli - rich, velvety, long finish
• Falanghina 10, Mastroberardino, Campania - citrus, pineapple, white flowers
• Sauvignon Blanc 10, Brander, Santa Ynez Valley, CA - crisp & dry, floral aromas
• Sauvignon Blanc 09, Lambert Bridge, Sonoma - meyer lemon, pear, jasmine & orange
• Gavi di Gavi 10, Villa Sparina, Piemonte - rich honey & amp; ripe apple
• Gavi di Gavi 07, Monterotondo, Villa Sparina, Piemonte - rich honey & ripe apple

• Super Tuscan 09, La Sughere di Frassinello, Maremma, Toscana - plum, cassis, black cherry, round
• Super Tuscan, Sondraia 07, Poggio al Tesoro, Toscana - cherry, mocha, soft tannins
• Super Tuscan “Bolgheri Rosso” 07, Grattamacco, Toscana - balanced fruit, long finish
• Super Tuscan, Gusto di Notri 03, Toscana - blackberry, plum, strawberry, sweet tannins
• Super Tuscan 03, “Santacroce” Di Castell’in Villa, Toscana - oaked 18 months, smooth, bold & rich
• Sagrantino di Montefalco 07, Colpetrone, Umbria - dark fruit, balanced in an opulent style, earthy
• Nero d’Avola 09, Chiaramonte, Firriato, Sicilia - kind & elegant tannins, red fruit, round
• Chianti 08, Castello di Farnetella “Colli Senesi”, Toscana - plum, cherry, smooth finish
• Chianti Classico 08, Castell’In Villa, Toscana - earthy & spicy, red berries, cocoa & licorice
• Chianti Classico Riserva 98, Poggio delle Rose, Toscana - cherry, earthy, spicy
• Rosso di Montalcino 09, Altesino, Toscana - dense & rich, silky, lush flavors, cherries & licorice
• Brunello di Montalcino 04, Pietranera, Toscana - raspberry, blackberry, silky tannins
• Brunello di Montalcino 06, Argiano, Toscana - blueberries, cherry, licorice, firm tannins
• Brunello di Montalcino 04, San Polo “Riserva”, Toscana - juicy, coffee, long finish
• Brunello di Montalcino 03, “Molinari” Cerbaino, Toscana - tobacco, spice, tar
• Brunello di Montalcino 05, “Molinari” Cerbaino, Toscana - rich, elegant, soft tannin
• Brunello di Montalcino 01, Soldera “Riserva”, Toscana - silky, spices, delicate & power
• Amarone Classico 08, Zeni, Veneto - rich dark fruits, raisins & spice, smooth finish
• Cresasso 04, Zenato, Veneto - 100% corvina, bing cherries, soft & elegant, balanced
• Amarone Classico 05, “Pergole Vece”, Le Salette, Veneto - prunes, licorice & coffee
• Cabernet Sauvignon 08, Liberty School, Paso Robles - dark cherry, plum & cassis, soft tannins
• Cabernet Sauvignon 05, Savage, Napa - blackcherry, plum, round, balanced, long finish, great food wine
• Cabernet Sauvignon 08, Sequoia Grove, Napa - rich of cassis, earthy finish, intense fruit
• Villa Giona 04, Allegrini “Bourdeaux Blend”, Veneto - rich & bold, raisin, leather, long finish
• Cabernet Sauvignon 09, Caymus, Napa - ripe & fleshy with rich plum, wild berry
• Montevetrano 05, “Bourdeaux Blend”, Campania - red berries, cedar, licorice, tobacco
• Dominus 06, “Bourdeaux Blend” Napa - truffles, black cherries, black currant, 96 R. Parker Point
• Cabernet Sauvignon 09, Caymus “Special Select”, Napa - spice, black cherry, sage,
• Opus One 07, Napa - showing cedary oak, dried currant hints of herb & sage, rich & intense

1/2 Bottles Red

[$21 - $39]

• Cabernet Sauvignon 09, Alexander Valley Vineyards, Sonoma - black cherry, cassis
• Amarone 08, La Formica, Veneto - elegant dried cherries & figs with a velvety texture
• Rosso di Montalcino 07, Pietranera, Toscana - violet & fresh fruit, good structure
• Pinot Noir 07, Paul Dolan, Mendocino County - cherry, well balanced, delicate
• Chianti Classico 07, Castello di Bossi, Toscana - bright plum, fruity finish

Magnums

[$99-$175]

• Brunello di Montalcino 06, Argiano, Toscana - blueberries & blackberries, licorice, firm tannins
• Brunello di Montalcino 03, Lecciaia, Toscana - dark fruits, round tannins, spice
• Barolo 06, “Lecinquevigne” Damilano, Piemonte - ripe berry, round, chewy tannins
• Super Tuscan 07, Campaccio, Toscana - 70% cab sauv. & 30% merlot, elegant, fruity

   

Bourbon/Rye/Whiskey

[$9.50 - 14.95]

• Whistlepig 10yr Rye
• Hudson Valley Baby Bourbon
• Hudson Valley Manhattan Rye 
• Hudson Valley Four Grain Bourbon
• Koval Chicago Rye
• Koval Midwest Wheat Whiskey
• Koval – Lion’s Pride Single Barrel Aged Millet Whiskey
• Knob Creek 9yr Bourbon
• Bookers 7yr Bourbon
• Bakers 7yr Bourbon
  

Bottled Water

[$6]

• Sparkling or Flat 1 litre

Last Update 2.15.12