Menu musts: Porchetta (pork loin and belly) with Tuscan herbs and the orecchiette with sun-dried tomatoes, rapini, Baresi Italian sausage. Daha fazlasını oku.
It's all meatballs here, rolled into shape, featuring beef, spicy pork and chicken. Most popular is a bowl of beef meatballs with the classic tomato sauce and a slice of focaccia ($7). Daha fazlasını oku.
If your steak tartare tastes just a wee bit different than usual, thank Philippe Bertineau, the restaurant’s new head chef, who previously cooked at Payard. Daha fazlasını oku.
No question, it's the best barbecue in the city. But the best part is the casual and playful atmosphere It’s tough not to meet new people and to break $50 for dinner for two. Daha fazlasını oku.