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Sette/Il Bastardo is Chelsea’s new and exclusive Tuscan grill, raw bar and wine bar located on 7th Ave at 21st Street.

Sette/Il Bastardo provides the neighborhood with a much needed steak house destination, and is Chelsea’s answer to reasonable price quality meats, fresh seafood selections and savory wines in a casual, yet sophisticated and chic ambience.

With its large store front windows that open directly to the street, dark mahogany wood floors and high ceiling the space is as inviting as it is captivating. Its refined 40-food bar caters to fourteen guests and is a comfortable spot for guest to whet their appetites, mingle or enjoy a full meal. The vibe is cool, its sound system plays mixed international beats, ranging from Brazilian to Italian, and the service is personalized and genuine.

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Food has gone way down hill. The gnocchi was undercooked and sauce was watery.

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Posted 8 months ago by Martha d.

Food is four star.. but it took an hour over the estimated delivery time, and me calling the restaurant three times, for it to arrive.

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Posted a year ago by Christopher H.

Excellent food. Excellent service. Food comes in small portions, but it is very good.

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Posted a year ago by Benke D.

top notch

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Posted a year ago by David Y.

Enjoyed it. Great pasta and good soup. Will order again.

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Posted a year ago by John K.

Excellent food! I had the filet mignon and the eggplant parmesan. I enjoyed it *very* much!!!

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Posted a year ago by Panagiotis V.

The food is fantastic, great flavors and speedy delivery!

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Posted a year ago by Laura n.

Wow! OmG! That was good. I ordered last minute before closing and I got the best polenta sticks, cauliflower au gratin I've ever had. All I did was order a few sides and a liter of water, and they sent me some of the best biscotti too!! I hope I get a chance to eat there and tell them in person. Even the lemen in the brocolli rabe was cut so cute. They give almost a whole lemon.

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Posted 2 years ago by bijou k.

This is the first authentic Italian food I've found in Chelsea. The Gnocchi di Ricotta alla Genovese was amazing, and the delivery was surprisingly fast!

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Posted 2 years ago by Kristyn W.

Little problem with the Charcuterie and cheese platter - way too expensive for this plate.

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Posted 2 years ago by Eric F.

Beware, the delivery man stole my wallet and the resturant was uncooperative.

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Posted 2 years ago by Heather F.

Best italian that I have found in the flatiron/gramercy area which is featured on SeamlessWeb. Not always consistant, but I have tried them all. A bit expensive though..

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Posted 3 years ago by Michael L.

Only select user reviews are published on SeamlessWeb. All user-submitted ratings contribute to Sette/Il Bastardo's overall SeamlessWeb rating, but we manually screen all reviews and only publish those that are relevant and helpful. Tips for getting your review published »

Joseph Cacace, Executive Chef

Joseph Cacace is the Executive Chef of Sette/Il Bastardo. Cacace is the former Executive Chef of Chango restaurant. Cooking was Cacace’s second career choice. His first was films. He majored in film and fine arts at The School of Visual Arts in New York and went out West to work when the esteemed Criterion Collection beckoned. He accepted a position as associate producer and stayed for three years.

As his desire to become a chef kept getting stronger, Cacace headed back to New York. He did not attend culinary school, and instead opted for learning on the job with chefs as his teachers and restaurant kitchens as his classroom. From a humble start as a prep cook in a neighborhood pub/bar, he worked his way up, with stints at Judson Grill, Mercer Kitchen and The Boathouse at Central Park as Sous Chef under Chef John Villa. His first Executive Chef position was at Rocking Horse in Chelsea, followed by Zocalo uptown. With Sette/Il Bastard, he is getting back to his Italian roots. And yes, he still makes films.

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Grigliata Mista—Grilled scallops, shrimp, calamari, arugula and tomato, with lemon dressing

Porchini E Tartufi—Wild mushrooms and black truffle

Strozzapreti Al Sugo Di Vitello—With veal ragout

Capricciosa—Pounded and breaded veal chop with arugula, cherry tomatoes and red onions

Scampi Al Salmonriglio—Jumbo shrimp marinated in lemon, garlic, capers and olive oil

Filetto Di Manzo—Filet mignon with cognac, porcini, and truffle secented mashed potatoes in a gorgonzola sauce