Scopa

Scopa Review

At this tiny eatery chef Ari Rosen cooks up rustic Italian specialties such as house-made ravioli stuffed with ricotta cheese, braised chicken with greens and polenta, and polpette Calabrese (spicy meatballs served with smoked mozzarella in a tomato sauce). Simple thin-crust pizzas are worth ordering, too. Locals love the restaurant for its lack of pretension: wine is served in juice glasses, and the friendly hostess visits guests frequently to make sure all are satisfied. You'll be packed in elbow-to-elbow with your fellow diners, but for a convivial evening over a bottle of nebbiolo, there's no better choice. Though they're often booked weeks in advance, patient diners can often get a seat at the bar by putting their name on the waiting list.