"Barzotto is a unique counter service restaurant because it can even pull off a date night. The atmosphere — plenty of marble tables for two — is just right, and so are the toothsome pastas and heartier main dishes like a killer porchetta. Mark Sotto (former director of operations for Adriano Paganini) and chef Michelle Minori (previously executive chef at the restaurant group behind Flour + Water) opened Barzotto last summer in the former, full-service St. Vincent space. It's a good example of the city's new crop of higher-end, fast-casual restaurants emphasizing food over service to keep down sky-high costs. The wine list is reasonable too: All glasses are $10 and all bottles are $40." - Stefanie Tuder, Ellen Fort, Caleb Pershan
Patricia Chang
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