Williamsburg, Brooklyn · restaurant
The mozzarella gets stretched by hand daily, which is why the burrata focaccia—pesto, Parma DOP, roasted peppers, arugula—eats differently than a standard panini counter. Part café, part trattoria, part Italian market, with shelves of imported olive oil and cured meats that somehow always leave with you. Don’t skip the eggplant parmigiana.