Nonna Dora's

"At Nonna Dora’s, there are no dubious claims about bolognese being sourced from a grandma who only exists in a black-and-white stock photo on the wall. The real Nonna Dora comes into her namesake restaurant to make fresh pasta every morning. Everything at this Kips Bay spot looks amazing, and everyone is always claiming that their particular bowl of pillowy carbohydrates is to die for. You’ll see many people order an extra pasta dish to share, and this is a perfectly reasonable move." - bryan kim, neha talreja, willa moore, molly fitzpatrick, tiffany yannetta

"Nonna Dora’s is strictly a pasta bar, so there are no mains to distract you from their many bowls of perfect pasta. Chewy, al dente pasta is usually the standard for a satisfying bowl of carbs, but here you get silky handmade mezzelune and melty, layered lasagne that feels like velvet. Whether you pre-book or walk in to this Kip's Bay spot, try to get a seat at the bar where you can watch the bartender make whichever one of the 10 elaborate varieties you order from the negroni menu. " - neha talreja, carina finn koeppicus

"At Nonna Dora’s, the real-life Nonna Dora comes into her namesake restaurant to make fresh pasta every morning. Surprisingly, there aren’t many Italian restaurants in New York City that focus solely on handmade pasta, so keep a one-track mind here. You'll see many people order an extra pasta to share instead of an appetizer. This is the move, and we suggest getting the slab of Dora’s lasagna to split. The tissue paper layers of pasta are delicate enough for you to save room for the squid ink special or silky beet-filled casoncelli. " - Neha Talreja, Kenny Yang, Carina Finn Koeppicus, Carlo Mantuano

"The pasta at this Kip's Bay restaurant is made fresh daily (by a nonna named Dora), and it's some of the best in the city. There's a huge selection, with everything from orecchiette in rabbit ragu and tonnarelli with lobster to a huge slab of lasagna with tissue-thin layers of pasta. They serve some great negroni variations as well. There are always a few day-of reservations available, although if you want to eat at a prime time, book a week in advance." - Team Infatuation

"In Manhattan’s Kips Bay neighborhood, the 86-year-old pasta maker Addolorata 'Dora' Marzovilla runs the show at Nonna Dora’s, and she prides herself on staying traditional as new pizzerias and brunch restaurants open on the surrounding blocks. The orecchiette with rabbit ragù is a dish that her son and business partner, Nicola Marzovilla, remembers eating every Sunday as a child in Puglia. Nicola once owned Italian restaurants, including I Trulli, where he served food from the Apulia region, and for more than 30 years, Addolorata helped to carefully make pastas by hand for his menu. When I Trulli closed recently, Addolorata wasn’t ready for retirement. Now, customers clamor for reservations at her 32-seat pasta bar." - ByEmily Wilson