Menu musts: Porchetta (pork loin and belly) with Tuscan herbs and the orecchiette with sun-dried tomatoes, rapini, Baresi Italian sausage. En savoir plus .
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). En savoir plus .
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. En savoir plus .
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. En savoir plus .