New York Magazine
There's life after Mario Batali, the original chef-partner of this vest-pocket trattoria, where crowds still flock for affordable, enticing Italian fare. Chef Lee McGrath shares his predecessor's fetish for chili pepper, which punctuates everything from lemony anchovies over a bed of faro to a refreshing, Greek-like cucumber-and-olive salad under a blanket of shaved ricotta salata. Pastas are generous and satisfying; quail and lamb taste char-grilled. Try to score a window table, it always feels like the most romantic spot in town.
Time Out New York Eating & Dining 2005
"McGrath invents new dishes nightly - perhaps tortellini with a filling of (aged goat cheese) and asparagus, or lean aioli-brushed skirt steak a top grape tomatoes, ... a rich rewarding experience that ends far too soon."
Zagat Survey 2004 New York City Restaurant
"...This 'charming' Village Italian (formerly the domain of Mario Batali)...remains delicious with 'earthy, ethereal' meals highlighted by a bargain six-course, tasting menu..."
Zagat Survey 2006 New York City Restaurant
"Blissfully good" cooking that is "within striking distance of perfect" makes this "slim" Village Italian "tough to get into" (though "smooth service" keeps the tables turning")...that $50, six course tasting menu is a "steal"
New York Times - Eric Asimov
"Cornelia Street became Restaurant Row of the village and is now jammed with small alluring places...Po, solely in the hands of Steven Crane...the food served under new Chef, Lee McGrath, is as good as it was when I first reviewed it in 1993.
Gourmet / August 1994
"In an era of new, well financed, grandly scaled restaurants in this city, it can be downright unusual to find a small personal place that is clearly the work of self reliant souls. A fine year old example of one is Po ...what Steven Crane and is his chef partner Mario Batali have been able to accomplish for themselves..."Michelin Guide/ 2006
"Tables aren't easy to come by at this popular Greenwich Village establishment. The ambience in the tiny dining room is convivial, and the waitstaff buoys up the mood with cheerful, attentive service. High quality food at reasonable prices rule here. The six course tasting menus are the best deal of all.