"The menu at this beautiful Hotel St. Vincent restaurant is seafood-centric, but the pasta shines. Keep it simple with the spaghetti pomodoro or the linguine vongole, classic preparations that are always on the menu, or try something extravagant (and rotating) like a fresh squid ink chitarra with sweet uni and crabmeat or lobster mezzelune in butter sauce topped with white sturgeon caviar." - Beth D'Addono, Clair Lorell