"The menu at this Italian restaurant is loaded with hits: mafalda ribbons made one-by-one in the kitchen, fresh-pressed pizzelle that forms the cannolis you’re going to want for dessert, and a linguini nero that has its own following of regulars who come weekly for a fix of the black ink pasta with clams in a complex garlic, chile, and tomato infusion. The front room has a good buzz and includes the restaurant’s bar and charcuterie case, but if you have a larger group, stretch out in the back room. Find some time to get here for lunch, too, when the salumeria makes dynamite sandwiches like the prosciutto, stracciatella, and pesto combo that just might make you loosen your relationship with your favorite local deli." - Mike Wasserman
David A Lee
