Standouts include robust pork meatballs and spicy octopus, which Kuo marinates for 24 hours in a dry rub of Japanese togarashi chiles, slow-cooks in mirin until tender, and then fries until crisp. En savoir plus .
A simple, spare restaurant where co-owner Thomas Carter's stellar wine list—full of obscure, producer-driven bottles—matches chef and co-owner Ignacio Mattos' refined, almost elemental food. En savoir plus .
Start with an order of the monkey bread that's served with both whipped rosemary lardo and seaweed butter. Then order at least one of Cipollone's superlative pastas. En savoir plus .
