The New York Times
"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.