Flatiron, Manhattan · restaurant
Nine obsessively handmade Emilia-Romagna pastas in a narrow brick room on East 20th, where the focus stays locked on technique and Northern Italian detail. The cappelletti verdi with roasted leeks and the Uovo Raviolo with black truffle are the standouts that drive advance bookings. Skip the mains and let the pasta tasting carry the meal.
Corn and chanterelles with black truffle in a raviolo.
Spinach pasta parcels with roasted and sautéed leeks and black mushroom purée.
Fried dough pillows served with prosciutto, mortadella, and finocchiona
Cappelletti verdi with roasted leeks and black mushroom puree