Exposed-brick walls contribute to the SoHo feel of this pioneering Italian restaurant in the city's up-and-coming downtown. The food is lighter and more experimental than standard red-sauce fare. All pastas are made in-house, and include parsnip gnocchi served with braised oxtail, and ricotta cavatelli served with red-wine-soaked bacon. Lamb due volte (two ways) comes with mint-spiked wheat berry, a grain that's slow-cooked like risotto.
59 Main St., Yonkers, New York, 10701, United States