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Al Pompiere Review
The entrance on a narrow side street leads upstairs to the main dining room of this neighborhood favorite, all white tablecloths and high arched ceilings. Its Roman Jewish dishes, such as fried zucchini flowers, battered salt cod, and gnocchi, are all consistently good and there are also some nice, historic touches, like a beef-and-citron stew from an ancient Roman recipe of Apicius. If the traditional Roman porchetta (roasted suckling pig) is on the menu, order it before it runs out—it is truly divine. In 2004, there was a terrible fire in a shop below the restaurant, but the kitchen was soon back in business, though the irony here is as thick as the chef's tomato sauce: Al Pompiere means "the fireman."
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