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Fodor's New York City 2014
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Even the most hard-to-please connoisseurs have a soft spot for Lupa, Mario Batali and Joseph Bastianich's "downscale" Roman trattoria. Rough-hewn wood, great Italian wines, and simple preparations with top-quality ingredients define the restaurant, along with the "gentle" prices. People come repeatedly for dishes such as ricotta gnocchi with sweet-sausage ragout, house-made salumi, and sardines with golden raisins and pine nuts. The restaurant is split into two rooms: a boisterous space up front, with plenty of natural light, where walk-ins are welcome; the back room is more intimate, for those with reservations, and feels something like you're dining in a culinary cocoon, in the best sense.
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