"Chef Sarah Cicolini started in fine dining kitchens, but her forte is expertly executed trattoria fare that channels the soulful simplicity of Rome’s peasant classics — a refreshing change in a city where young chefs frequently try and fail to modernize the local cuisine. Diners visit Cicolini’s small dining room in the residential Appio-Latino quarter for carbonara, amatriciana, and a wide range of quinto quarto (offal) dishes, like delicate trippa alla romana (tripe cooked with tomato and seasoned with pecorino Romano and mint). Don’t overdo it with the savory dishes so you can fully enjoy desserts like the maritozzo (cream-filled bun) made with smoky grano arso flour. Note that Santo Palato will be moving to a new location on nearby Via Gallia in late 2024 or early 2025." - Katie Parla
