Williamsburg, Brooklyn · restaurant
Twenty-plus years in and still making pasta by hand which at this point qualifies as an act of defiance. The back garden - leafy, enclosed, strung with lights - is the reason half the neighborhood got engaged here. Cheese arrives daily from Italy, the wine list runs 150 labels deep, and the whole place smells like someone's extremely talented grandmother just finished cooking.
Grass-fed strip steak with roasted potatoes and sauteed broccoli rabe.
House handmade quill pasta with spicy Calabrian heritage pork sugo.
House-made from Italian mascarpone and espresso—one of the best in Brooklyn
Crispy fried artichokes, a Piemontese staple made to order with lemon
House-made pappardelle with seasonal ragu—made fresh daily, Piemonte-style