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110 ST. MARKS PLACE (1st & Avenue A)(212) 677-6563
Minimum order of $10.00 is required for delivery.
Restaurant's delivery estimate is 15 - 30 min. More info
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All salads served with balsamic vinaigrette.
On toasted foccaccia bread.
Owner, Stefano Barbagallo, and chef and partner, Egidio Donagrandi, welcome you to enjoy their cuisine from the northern region of Valtellina. Love for food, fair prices and familiar environments, this is the formula that makes Paprika one of those downtown spots where guests always come back, and they hope to see you amongst them. Either for a quick pasta, a romantic dinner or a party, they always find you a table in the heart of the East Village, every day, from noon to midnight.
I ordered online last night for the first time. Delivery was swift. They forgot the Parmesan cheese, which is weird since I called to ask for extra. Both pastas were cooked al dente. The Linguine with Pesto sauce had an unidentifiable herb that I could have done without, but the dish was good. The Rigatoni with Four-Cheese Sauce was very good. In total, Recommended.
Posted 20 hours ago by NAVA H.
solid italian food
Posted a month ago by ali m.
Consistently great food!! I love the salmon and the gnocchi. Service is great, and delivery is fast- great to order as well as dine-in!
Posted 2 months ago by Rachel S.
The food here is fabulous.. I've never had a bad experience and I order pretty often.. The prefix Salmon is a great deal.
Posted a year ago by Ernest M.
Great food, perhaps a bit pricey for the portion, though.
Posted 2 years ago by Heidi F.
I had the rigatoni with oxtail ragu. It was not bad. The past was average and there was not enough sauce. But what sauce there was was delicious. Really rich with an great depth of flavor. I also ordered the polenta in cheese sauce. This one surprised me as the polenta was soft, silky and seasoned very nicely. The cheese sauce was average as I tasted the raw flour from the roux than I did the cheese. I thought how yummy would the dishes could be if they put the oxtail ragu over the polent!
Posted 2 years ago by Pamela Y.
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