"Founded in 1999 by Frank DeCarlo and sold to Marc Forgione, Peasant was one of the first Italian restaurants in town to prepare most of its menu in a wood-fired oven, which is a magnificent sight to behold in the restaurant. Order the lamb merguez or even a whole pig, the latter of which must be ordered in advance. There’s a wine bar in the basement for more informal dining and drinking. Make sure you take a peek at the magnificent live-fire kitchen set-up." - Robert Sietsema, Eater Staff
Michael Condran/Peasant