"Opened in 2018 and featuring a whole lot of fresh pasta, this East Village spot is owned by a husband-and-wife team from Naples — both of whom trained under some of Italy’s master pasta makers. The restaurant’s menu follows traditional pasta-making techniques and flavors inspired by Italy’s diverse regions, including Sicily, Campania, and Puglia. The cacio e pepe ravioli, in particular, is a must-try, but there are not many ways to go wrong on Monzu’s menu." - Helen I. Hwang, Eater Staff
Phaedra Cook
