West Village, Manhattan · restaurant
A seafood-focused trattoria a few doors down from its sister restaurant, with a menu that pulls coastal references from San Francisco, New Orleans, and New York. The shrimp parm (heads-on prawns in sweet and sour arrabbiata) sizzles out on a silver platter, while the smoked chili crab pasta (stuffed farfalle, tobiko, yellow chive) shows what the kitchen does at full stretch. Oysters, crudo, and nduja-stuffed mussels keep the raw bar end moving.
Stuffed farfalle with smoked chili crab, tobiko, and yellow chive.
Stuffed pasta in white vodka sauce with black garlic
Heads-on prawns in sweet and sour arrabbiata, sizzled on a silver platter