East Village, Manhattan · restaurant
Cash only, cramped, and usually packed. But the food is why you're here. The rigatoni al ragù and handmade gnocchi taste like they came from a grandmother who never wrote down a recipe, and the rosemary chicken is a well-kept secret. One of the best late-night calls in the East Village.
Roasted with rosemary, crackling skin — often lands on the table next to a pasta
Pillow-soft handmade gnocchi, a close second to the ragu in the rotation
Slow-cooked meat ragu on rigatoni — the dish that fills every table here