The Scoop: Ever heard of Tusc-Mex, the fusion between Tuscan and Mexican food? Then you've never heard of Matilda, the East Village cash-only restaurant who invented it three years ago. Merging their individual cultures, wedded pair Maristella Innocenti (of Tuscan background) and Esteban Molina (of Mexican background) birthed Matilda, their Tusc-Mex daughter. And no, we're not talking about the locale anymore. After seeing how wonderfully their backgrounds came together to create a child, they realized how perfect a combination it would be in an eatery. So, naming it after their little inspiration and creating a playful, colorful environment with her in mind, Matilda—the restaurant—was born. It's pretty remarkable no one had thought of it sooner. As Maristella puts it, "it's a lighter, fancier version of Mexican food and a much more fun version of Tuscan." Not that Matilda is a particularly fancy restaurant, but we can definitely get down with that description.

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Scout Notes: I don't know about you, but I never stopped to compare Tuscan food and Mexican food. But owners (and married couple) Maristella Innocenti and Esteban Molina did. They realized that many of their dishes were different only in terms of level of spiciness and the herbs that are used. So, they created an entire menu of Tusc-Mex items, including Guacamole alla Toscana (made with basil instead of cilantro and red peppers instead of jalapeños), Tacos alla Fiorentina (with rosemary medium rare filet mignon, arugula and shaved grana padano) and Quesedilla Mari e Monti, stuffed with mozzarella, Portobello mushrooms and sea scallops (one of their Mexican-style quesadillas, filled with Tuscan ingredients). Of course, all is meant to be washed down with a glass of wine or a signature Prosejito, a mojito with a Prosecco base. Head over on Tuesday nights for Ladies Night, where women drink house wine for free and cocktails for half off.

Now, I sampled some of the aforementioned items, to be sure. And all were amazing. But I also went for some additional dishes, including the Spaghetti Prosciutto e Calamari (in a cream sauce with pico de gallo) and Pezole a Fagioli, a combination between their cultures' two popular soups, this time using rosemary and Tuscan herbs, but large, white corn kernels instead of pasta. And I ate it all while seated at the end of the restaurant road. You see, the colorful interior is subtly broken up into sections, each with their own qualities and named for their inspirations. The "Mesa," for instance, is based on a traditional dining room setting, where everyone gathers at the table to eat together under one funky chandelier. A series of mosaic words, built into the wall, travels around the perimeter of the entire dining room, all describing the owners' daughter. It starts with "sueño" (a dream), since that's all she was at first, and ends with "futuro" (the future), since that's what they see ahead of her. Bottom line: I don't know what's more appealing about Matilda, the unbelievable and inventive food or the interior, filled with stories and inspiration.

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Menu Highlights:
Guacamole alla Toscana, $9
Pezole a Fagioli, $9
Quesedilla Mari e Monti, $10
Tacos alla Fiorentina, $12
Spaghetti Prosciutto e Calamari, $15
Prosejito, $11

Hours:
Monday – Thursday, 5:30 p.m. to 11 p.m.
Friday, 5:30 p.m. to 11:30 p.m.
Saturday, 11:30 a.m. to 11:30 p.m.
Sunday, 11:30 a.m. to 11 p.m.