Simple treatment of fresh ingredients makes for impeccable pastas—airy gnocchi and tender pappardelle—at Brad Schlieder’s cozy nook. Smoked duck in risotto is a winner, as are braised prime short ribs on a bed of saffron polenta. Finish with panna cotta with red wine and caramel sauce. Nimble servers make up for the crowded seating.
Dishes We Liked
Truffled duck and chicken liver crostini ($11), butternut squash gnocchi with brown butter sauce and fried sage leaves ($12), pork milanese ($26), fried zeppole ($5)