"Fruit, too — an unthinkable idea in the terrain of Bolognese and cacio e pepe — has been carving a niche for itself in this daring new crop of pastas. Pickled cherries have been spotted in braised duck pappardelle at Itria, huckleberries in the beet and duck raviolini at Flour + Water, and grapefruit in a lobster tortelloni from the new Market Street fine dining destination Afici." - Flora Tsapovsky