Caffe Falai


Shaved Zucchini Salad with a Glass of Gavi

Shaved Zucchini Salad with a Glass of Gavi

There’s nothing better than a beautiful little lunch with wine.  Last week I found myself at Caffe Falai, a chic little Soho spot whose Italian food is as clean and delicious as the attractive white space in which it stands. The bakery (you would be remiss not to try their sweets) serves coffee and pastries to go (try the bombolinis), but it’s a real treat to sit down and eat, and the great thing is they serve breakfast, lunch and dinner.  If the weather is good, you can try to score one of the little tables in front, overlooking Lafayette.  I like the food because it’s simple, the portions are normal so you don’t feel overstuffed (particularly nice after veal meatballs), and the flavors are pure.  

Grilled Octopus

Grilled Octopus

AMAZING Veal Meatballs

AMAZING Veal Meatballs

Mmm, a favorite of mine: crepe cake

Mmm, a favorite of mine: crepe cake


Falai: 265 Lafayette in Soho.  Learn more about the LES restaurant, Panetteria and Caffe on their website.



Filed under Eating, Restaurants

3 responses to “Caffe Falai

  1. Frank Douglas

    David and I made the zucchini salad yesterday. It was fantastic. It’s our new favorite that we will be making for all our friends. We drank a fizzy Portuguese Famega Vinho Verde with it. Awes!

    Here’s the recipe we used from Epicurious:

    Shaved Zucchini Salad with Arugula, Lemon and Shaved Parmigiano

    Makes 4 salads


    1 large zucchini, cut lengthwise into fourths, then sliced crosswise, as thinly as possible
    half red onion, thinly sliced
    12 to 18 capers, rinsed and drained
    1 lemon, halved
    6 tablespoons extra virgin olive oil
    salt and pepper to taste
    1 large bunch arugula, rinsed and spun dry
    8 very thinly shaved slices good-quality Parmigiano-Reggiano cheese
    Combine the zucchini, onions, and capers in a small bowl. Toss. Then add the juice of half the lemon. Add three to four tablespoons of olive oil. Season with salt and pepper, and toss to coat evenly.

    In a separate bowl, drizzle the remaining lemon juice and 2 tablespoons olive oil over the arugula. Toss to combine. Season with salt and pepper to taste. Divide the arugula among four salad plates. Place the zucchini, onions, and capers mixture on top of the arugula. Garnish the salad with the shaved Parmigiano-Reggiano. Drizzle more good quality olive oil over the salad, if you wish. Serve.

  2. imonkong

    Do you like Indonesian coffee? visit

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