Few restaurants have the magnetic pull of Otto, a place where radio shock jocks sit side by side with fashion-magazine editors and confirmed foodies. Yes, it's a scene, but fortunately one with good Italian food prepared by chef Richard Ptacnik. The homemade pastas are menu standouts; try the strozzapreti pasta with prawns or the saffron fettucine with rabbit ragout. The fennel crusted swordfish, potato confit with heirloom carrots and pencil leek is also delicious. The selection of Italian wines is expensive but rarely matched this far from Milan.