Wyszukaj restaurację w Przewodniku Michelin

This intimate, little nook in Lower East Side is all about pasta. Set menus clock in at just under $100 per person and begin with warm, pillow-like slices of fresh-baked focaccia. The excellent fried cacio pepe risotto suppli is a must, but seasonal preparations can be as satisfying as they are generously portioned. Recent highlights include fried sweet potatoes with stracciatella and chili oil or chestnut soup with porcini. From here, guests choose two different pastas to close out the savory portion of the meal. Truly, Chef Jacob Siwak’s agnolotti packed with short rib and tossed in butter has few equals, and his carbonara never disappoints either. All pastas are made in-house, and aspiring home cooks can sign up for weekly classes.