Rechercher un restaurant du Guide MICHELIN

More fair than foul, this East Village spot is from the same folks behind the late Blanca and Roberta's. From the open kitchen and wood-burning oven to the exposed brick and glass chandeliers, this restaurant has a cozy charm. Its look may lean vintage, but its menu skews contemporary. The fire and ice dish, with house-made 'nduja topped with stracciatella and served with toasted bread bears an Italian influence, while roasted mushrooms in a rutabaga-based broth is soul satisfying. Pastas, like veal agnolotti with amaretto or spacatelli with aged squab, are always a hit. And for dessert, the sake lees cake with cubes of tender yet crispy cake finished with honeycomb and clotted cream is the stuff of sweet dreams.