"Hotel restaurants get a bad rap — sometimes deservedly so, for an overreliance on a captive audience. Giulia, however, is an exception to that rule. Here, the ricotta gnocchi is plush and feather-light, tossed in a verdant broccoli rabe pesto, its slight bitterness softened by the addition of guanciale. The maltagliati — historically a pasta made from, and named for, the “poorly cut” scraps leftover from cutting other pasta shapes — is served over a decadent, wine-braised lamb ragu, topped with a flurry of mint and chile flake." - Julie Yu
