Fodor's Expert Review Stazione di Posta

On the site of what was Rome's largest slaughterhouse in the 1800s, Stazione di Posta manages to be über-modern (pushing tradition with twists on classics like amatriciana pasta with shrimp) while retaining some of the feel of the historic cobblestones of the old building. Today, it offers bistro-style plates, unique tasting menus, and a cocktail menu to please mixology buffs. Look out for the trippa non trippa, which is a vegetarian interpretation of Rome's beloved tripe that is made with porcini mushrooms instead of offal.