Principe

"An Italian seafood-centric hotspot in Soho, Principe offers an off-the-menu bread course with a multi-grain piatti served with Calabrian chili oil and goat butter. Guests can request the 'triple dip' which includes additional accompaniments like pickled anchovies in oil or olives and 'nduja." - Shivani Vora

"You’ll always remember the first time you ate at Principe, but not because of the raw bar or pastas. Good as they are, those dishes are overshadowed by the complimentary discs of english muffin-like bread. Crunchy on the outside and moist on the inside, it’s perfect on its own. But you also get some goat butter and calabrian chili oil on the side." - bryan kim, neha talreja, sonal shah, willa moore, will hartman

"Soho isn’t really known for its dining. Balthazar and Pinch are both solid options, and you can always eat a burger and eavesdrop on some venture capitalists at Lure Fishbar—but for something more exciting, try Principe. In a bi-level space with concrete floors and an abundance of chandeliers, this place serves inventive, Italian-inspired dishes like rock shrimp mafaldine and scallop crudo with pistachio and sorrel. Is the food pricey? Yes, of course. You’re in Soho, where $30 tortellini is not unusual. But you’ll get some free bread with your meal, and that free bread is delicious." - bryan kim, neha talreja, kenny yang, willa moore, will hartman

"When you get the urge to spend every dime in your posession on raw bar items, head to Principe in Soho. The bi-level spot pairs skylights, chandeliers, and velvet couches with inventive bites of pistachio-accented scallops and prawns with jalapeño sauce. Somewhere between Italian and American, the restaurant also serves a few different pastas and some great olive-crusted branzino. It’s pricey—with mains starting around $47—but you're going to have a memorable meal." - bryan kim, willa moore, neha talreja

"At Soho's Italian seafood-centric hotspot Principe, one of the most sought-after items is an off-the-menu bread course, featuring a multi-grain piatti that's served with Calabrian chili oil and goat butter." - Shivani Vora