"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. Be sure to request the dining space that fits your mood: the front room has some buzz and includes the restaurant’s bar and charcuterie case in a casual setting, while the back room, with high ceilings and more space between tables, is best for larger groups. 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