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Fresh pasta, made in-house daily, is the focus of this cozy East Village eatery. Tortellini is stuffed with truffled potatoes and ricotta di bufala, tagliatelle is accented by porcini mushrooms, gnocchi is served simply with mozzarella di bufala, tomato and basil. Chef Roberto Patriarca, who grew up near Naples, has a light, healthy touch with most of his dishes, including the very popular a mpepata e cozze (mussels in a peppery white wine broth) and the chicken breast served with organic greens and a lemon vinaigrette. Despite the Italian focus of the menu, the wine list is surprisingly diverse, with selections from Spain, France and Napa Valley to go along with the many Italian reds and whites, as well as beers including Peroni and a few local craft brews. The 40-seat dining room is pleasant, its brick walls festooned with paintings and its floor-to-ceiling windows wide open to the street.