

24

"A Bowery restaurant where the chef served as a partner and was responsible for a menu that translated Italian traditions into a Brooklyn-inflected, approachable style. Notable dishes included mozzarella with peppers, stuffed meatballs, a garlicky linguine, a clams-casino–style spaghetti, and an antipasti-salumi hybrid labeled as an antipasti salad. A family-made tiramisu was a signature item, and the place earned praise from critics for its broadly appealing food." - Alan Sytsma