This compact space is a temple to cured meats. Chef Cesare Casella has created a showcase for dozens of varieties of prosciutto, coppa, mortadella, and more, carved from a professional slicer for consumption on the spot or as indulgent takeout. There's also a more ambitious menu, including salads and a lusty osso buco over creamy mashed potatoes. If you're lucky, you might catch a glimpse of the avuncular chef with his signature rosemary sprig peeking out from his breast
pocket. There's a spin-off with a more elaborate menu on the Upper East Side.