Campana

"When seeking a full-on happy hour dinner, the bar at Woodlawn Italian restaurant Campana is the obvious choice: Pasta dishes, which usually clock in around $27, are a whopping $10 less on the happy hour menu — a hearty bowl of penne alla vodka comes in at $17, as well as the briny puttanesca with anchovies and capers. When it comes to accompaniments, cannolis are $5, salads are $11, and garlic bread is $6, while boozier options like Aperol spritzes and Negronis are $11. The happy hour runs all night at the bar, or from 5 p.m. to 6 p.m. Wednesday through Friday and 4 p.m. to 5 p.m. Saturday and Sundays in the main dining room." - Dianne de Guzman

"Hidden up in the Woodlawn neighborhood, Campana began as an offshoot pasta night for the whole-hog butchery-focused restaurant Grand Army Tavern. However, the homey pasta dishes and ample entrees proved so popular the restaurant fully converted. There’s plenty to like in this bright, open industrial space, but it’s usually smart to opt for a pasta or risotto, with meatballs marinara to start. The happy hour menu is also hard to beat with its $17 plates of spaghetti puttanesca and cacio e pepe and $11 aperitif cocktails like Negronis and Atperol spritzes." - Eater Staff

"Campana will serve a traditional Italian-American Feast of the Seven Fishes on Christmas Eve. The five-course menu, priced at $140, includes a choice of dishes like amberjack crudo, camberi e fagiolo with head-on prawns, squid ink spaghetti, and frutti di mare with assorted seafood and saffron. Reservations are available through Tock." - Rebecca Roland, Janey Wong

"Italian restaurant Campana will offer Thanksgiving reservations on November 28 from 3 p.m. to 7 p.m. The three-course meal, priced at $80, includes herb focaccia, a warm green bean salad, and a full turkey dinner with whipped potatoes and stuffing. Reservations are available through Tock." - Rebecca Roland, Eater Staff

"The cavatelli with pork ragu is a constant on Campana’s menu, built with an aromatic base of flavors typical to Tuscany, such as sofrito and rosemary. Owner George Kaden has refined the recipe over a decade, first workshopping the dish when he worked at New York City’s acclaimed Hearth. Kaden makes the cavatelli in-house with Pacific Northwestern flour while grinding pork shoulder and adding salumi trimmings to the ragu; the dish is finished with whipped ricotta and Parmigiano-Reggiano." - Janey Wong