"At this Northern Italian spot, house-cured meats hang from the ceiling and hint at the kitchen’s specialties. The menu excels with fresh pastas like truffle-kissed cacio e pepe (prepared tableside in a cheese wheel) and classic tagliatelle bolognese, while the salumi selection showcases the restaurant’s namesake specialty. Don’t skip the porchetta or perfectly broiled branzino with pistachio and asparagus cream. A robust wine program and weekly specials (including half-off bottles on Mondays) have helped this spot expand to multiple locations while maintaining its neighborhood charm." - Eater Staff
