Bellini at the bar, Baccala' for appetizer then ossobuco, or any of the pasta dishes (mezzi rigatoni alla matriciana or spaghetti with clams) and finish off with Italian cheesecake.
Here the menu changes frequently, bespoke requests are encouraged, and the operation, run by T.J. Lynch and Richard Knapp, is kept down to earth with frozen drinks and cocktails by the pitcher.
“Among the best dishes are a whole grilled quail on a stick, tasting like charcoal and ginger, and a steak tartare that’s served, Flintstones style, atop a giant bone filled with roasted marrow.” Read more.
