Skip the pasta, and skip the mushroom pizzas, which everyone seems to love but are actually rather flabby. For pizza, lamb sausage is the move. Also order: anything with burrata.
Ari Taymor's first venture is dedicated to impeccably sourced hyper-local ingredients presented in a rather unique and innovative manner. [Eater 38 Member] En savoir plus .
A neighborhoody spot that's filled with regulars, pick from seasonalsmall plate offerings and some skinny-crusted brick oven pizzas. The roasted vegetables are also a must-try. En savoir plus .
Chef Michael Voltaggio tries to stretch the boundaries at his Melrose restaurant, and this octopus dish made with ink shells, young fennel and pimenton is a standout dish. En savoir plus .
The fileja calabresi, almost like long twisted sheets made into tubes, comes tossed in a spicy sausage ragu, mustard greens for a bitter counterpoint, and spicy calabrian chiles for that hit of heat. En savoir plus .
We recommend the astonishing "Hamembert" plate with Mangalitsa ham, oozing wedges of Camembert cheese, and an artfully charred length of baguette. En savoir plus .
