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"A compact, 60-seat Manhattan kitchen focused on Emilia-Romagna pasta tasting menus that inspire near-ecstatic reactions—a highlight being anolini di Parma with 25-year balsamic—while heartier options like a 60-day dry-aged bone-in rib eye also deliver; the disciplined pasta program and elevated rusticity keep the room full and diners delighted." - AFAR Editors