had high hopes for Matilda. Mexican-Italian fusion has possibilities, and newly coined words like “Tusc-Mex” certainly grabs my attention. Maristella Innocenti and wife Esteban Molina are unquestionably ambitious with their new Tuscan and Mexican restaurant, named after their daughter. They've dropped a team of potent talent in the kitchen - and in the front – but, alas, there's little surprise and originality within these walls.

Aesthetically, the restaurant, which is in a sweet space on East 11th Street, just west of Avenue C, is slick and clean. A parade of alternating Spanish and Italian words take over the front wall. A cocktail bar that runs the length of the front area serves up tasty-looking concoctions. A period chandelier hangs overhead.

Our waiter was friendly and quick to note which menu items were his favorites, citing in particular the homemade pappardelle with oxtail ragù and the shrimp tostada. We began the meal with Rucola con Ananas e Ricotta Salata, a salad of baby arugula with pineapple, avocado, ricotta salata cheese, and oregano dressing. Late October isn’t exactly pineapple season in these parts (does New York have a pineapple season?), and so the fruit was sweet enough, but stopped short of succulence. The cheese and other vegetables were rightfully fresh, but if there was oregano dressing on them, I couldn’t detect it.

The Chilaquiles alla Toscana were listed under soups (Zuppe/Sopas) and described as tortilla chips bathed in a fresh tomato, onion, basil, and chile de árbol sauce, topped with ricotta salata. My friend declared this his favorite part of the meal, but I found it somewhat pedestrian. It seemed to boast more heat than flavor, and decent only if any given bite included ricotta salata.

The heartily recommended pappardelle came next for me. I’m ordinarily not an oxtail fan under any circumstances. But being so very hyped, I ventured forth; alas it was quite the disappointment: the pasta was overcooked, bordering on mushy, and the ragù was woefully under-seasoned. I rarely add salt to anything at restaurants, but it was the only way to render the dish as moderately interesting.