"Philip Basone, formerly chef de cuisine at Barbuto and Le Crocodile, is in the kitchen of this Upper West Side Italian, named for its philosophy — always today — meaning hyper seasonal. Soaring ceilings and oversized windows are a fine environment for parties up to 24, and many offerings, including seafood salad with shrimp, squid and Castelvetrano olives; crispy calamari with marinara; porchetta with cannellini beans and spring onion mostarda; and almond-crusted halibut." - Eater Staff, Beth Landman