Foul Witch

"This offshoot restaurant from Roberta’s owners Carlo Mirarchi and Brandon Hoy is Foul Witch, self-described itself as “spooky Italian.” It turns out that meant lots of good and sometimes surprising dishes, particularly amongst its pastas (a current menu lists: honeynut squash cappelletti with pine nut.) This is one restaurant that will never bore you." - Eater Staff, Robert Sietsema

"If you’re hunting for good free bread, eat at places with a track record for baking. This East Village wine bar is run by the people behind Roberta’s, who have historically excelled at using ovens. Their exceptional table bread comes in two forms: fluffy focaccia, and crusty baguette." - bryan kim, neha talreja, sonal shah, willa moore, will hartman

"The broth in their [tortellini en brodo] is reduced the right amount, where it's not quite a demi-glace, but it's just so rich and you taste the bones. It's velvety. There's just the right amount of little specks of oil on top and the tortellini themselves...the pasta is paper thin. You can see through it. It's translucent. It's the perfect size. You're not overwhelmed by it and you don't feel like you want to just like throw up or die at the end. They're just unpretentious and chill. It's not intimidating." - brennan carley

"Foul Witch has introduced a new summer-inspired cocktail menu. Highlights include house-made breads, fresh pasta, and proteins butchered and dry-aged in-house. Signature cocktails include Mars is Heaven and Hideo's Martini." - Kevin Chau

"Foul Witch made it to the semifinalist round for Best New Restaurant." - Melissa McCart