This charming pretheater hideaway focuses as intensely on quality as it does on speed. But why rush? The kitchen infuses new life into old faves: Caprese salads sport smoked Burrata and a basil gelée, duck confit farfalle benefits from a touch of veal stock braise, and the sautéed salmon is in a prosecco-Parmesan broth. Veteran servers know their way around the smart Italian wine list.
Dishes We Liked
Caprese salad with smoked Burrata and MightyVine tomatoes ($15), fusilli with rabbit and pancetta ($23 full portion/$15 half), sautéed organic Irish salmon with fennel and apple purée and prosciutto farro ($27), Strauss Brands veal chop with English peas, Marcona almonds, and brown butter ($44)