You’ve probably seen the photos. That thick, architectural block of lasagna—20-plus layers of pasta so thin they almost translucent—stacked high and served on a simple white plate. It’s the kind of dish that launched a thousand Instagram posts. But honestly, i sodi new york city is a lot more than just a viral piece of pasta.
It's about the light hitting the Negroni glasses at the bar. It's about Rita Sodi, a former fashion executive who decided to start cooking her mother’s Tuscan recipes in a tiny room on Christopher Street back in 2008. She didn't have a culinary degree. She just had a specific vision of home.
The restaurant moved recently. It’s no longer in that "shipping container" sized space on Christopher Street. Now, it sits at 314 Bleecker Street, right in the heart of the West Village. It’s bigger, sure. There's a garden now. But the soul of the place? That hasn't budged an inch.
The Reality of Eating at I Sodi New York City
Let's get the "impossible" part out of the way. People talk about getting a table here like they’re trying to hack into a government mainframe. It’s tough. Resy notifications are a way of life for regulars.
But here’s the thing: it’s not actually impossible if you’re willing to be a little flexible.
I Sodi saves a significant chunk of the restaurant—about 40%—for walk-ins. If you show up at 4:30 PM on a Tuesday, you’re almost guaranteed a spot at the bar or a small table. Waiting until 8:00 PM on a Friday without a reservation? Yeah, you’re gonna be hungry for a long time.
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The new space is gorgeous. It still feels like a Tuscan farmhouse, but one that’s been polished for Manhattan. There are weathered floorboards and white tablecloths. It's intimate without being cramped, though the noise level definitely picks up once the Negronis start flowing.
What to Actually Order (Beyond the Lasagna)
Look, the Lasagna a Sugo is great. It’s iconic for a reason. The meat sauce is rich, the pasta is delicate, and the whole thing feels like a feat of engineering.
But if you only go for the lasagna, you’re kinda missing the point.
The Pappardelle al Limone is, for many, the actual star of the show. It’s just lemon, pecorino sardo, and black pepper. That’s it. But the balance is so precise that it makes most other pasta feel heavy and clumsy. It’s bright. It’s peppery. It’s basically a masterclass in restraint.
Then there’s the Fried Artichokes. They’re sliced thin and fried until they’re basically vegetable popcorn. You’ll find yourself picking at them long after you said you were full.
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Don't skip the Coniglio in Porchetta. Rabbit wrapped in "rigatina" (Italian bacon) and roasted with rosemary and garlic. It’s rustic and deeply flavorful. It’s the kind of dish that reminds you Rita Sodi grew up in Bagno a Ripoli, a village outside Florence, where food wasn't an "industry"—it was just life.
Why It Works When Others Fail
New York is full of "concept" Italian restaurants. Places with loud music and "elevated" meatballs. I Sodi is the opposite. It’s quiet. It’s confident.
Rita Sodi and her partner Jody Williams (who owns Buvette and co-owns Via Carota) have built a literal empire in the West Village. They call their group Officina 1397. They basically own the corner of Bleecker and Grove.
But I Sodi feels different because it’s so personal. It’s named after Rita’s family. The olive oil is often shipped directly from her family farm in Barberino di Mugello. You can taste that. It’s not just a branding exercise; it’s a logistics exercise in getting the best ingredients from a specific patch of dirt in Italy to a plate in New York.
The Bar Scene
If you can’t get a table, sit at the bar. Honestly, it’s the better seat anyway.
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The bartenders here are pros. They specialize in Negronis—they have a whole list of variations. The Negroni Bianco is a standout if you want something a bit more floral and less bitter than the classic.
Watching the kitchen from the bar is like watching a well-oiled machine. It’s fast, it’s hot, and yet everything comes out looking perfectly composed. There’s no ego on the plate. Just good food.
Practical Advice for Your Visit
If you’re planning a trip to i sodi new york city, here’s how to actually make it happen without losing your mind.
- The 18-Day Rule: Reservations usually drop 18 to 21 days in advance on Resy at midnight. Set an alarm. If you miss it, use the "Notify Me" feature. People cancel all the time, especially 24 hours before the booking.
- Lunch is the Secret: They serve lunch on Saturdays and Sundays. It’s much easier to get in, and the vibe is slightly more relaxed.
- The Garden: If the weather is nice, ask for the garden. It’s one of the best outdoor dining spots in the city—secluded, quiet, and feels miles away from the Bleecker Street chaos.
- Order the Specials: The menu changes with the seasons. If they have a pasta with truffles or a specific spring pea dish, get it. The kitchen is at its best when it’s working with what’s fresh that week.
- Dietary Restrictions: They’re surprisingly accommodating for a traditional Italian spot, but if you’re strictly gluten-free, your options will be more limited in the "Primi" (pasta) section. The "Secondi" (mains like steak and fish) are usually safe bets.
I Sodi isn't just another trendy spot. It’s been around since 2008 for a reason. In a city that constantly chases the "new," there’s something deeply satisfying about a place that just wants to give you a perfect bowl of pasta and a cold drink.
It lives up to the hype not because it’s flashy, but because it’s consistent. You know exactly what you’re going to get: simple Tuscan food, executed with an almost obsessive level of detail. It’s worth the wait. It’s worth the Resy-refreshing stress. It’s just good.
Actionable Next Steps
Check Resy exactly 18 days before your desired date at midnight EST to grab a prime-time slot. If you're local or already in the city, head to 314 Bleecker Street at 4:15 PM on a weekday to secure one of the first-come, first-served bar seats when doors open at 4:30 PM.