"The small 30-seater can be a challenging place to score a reservation, but it's worth it. The menu is full of inventive dishes that take traditional Italian recipes and flip them with modern, unexpected twists. For example, the beef tartare is served with beef tendon crisps instead of the traditional bread. The tiramisu is given a new texture (instead of the mushy consistency we're used to) with crispy, crunchy Pavesini cookies. The bufala ricotta gnocchi melts in your mouth. And the lamb ribs fra diavolo are cooked beautifully: moist, tender, and dusted with a dry rub of Middle Eastern spices." - Nila Do Simon, Jennifer M. Wood
Boia De