Fresh housemade pasta and traditional Italian favorites.
Traditional homemade pasta layered with rich, slow-cooked beef ragù and velvety Béchamel.
Roman pepper and cheese pasta NYC, Authentic Cacio e Pepe Flatiron
Traditional meat lasagna NYC, Best Sunday lasagna Manhattan
Classic tomato spaghetti Eataly NYC, Simple Italian pasta New York
Creamy fettuccine NYC, Eataly butter and parmesan pasta
Spicy tomato pasta NYC, Best Arrabbiata Manhattan
Real Roman carbonara NYC, Guanciale pasta New York
Potato gnocchi with mozzarella NYC, Baked gnocchi Manhattan
Butternut squash ravioli NYC, Seasonal pumpkin pasta Manhattan
Clam pasta NYC, Seafood linguine Manhattan
Tiny meat tortellini in broth NYC, Authentic Emiliana pasta
Seafood ragu pasta NYC, Large tube pasta with calamari
Pugliese broccoli rabe pasta NYC, Best vegan-friendly pasta Manhattan
Tiny Piedmontese meat ravioli NYC, Best buttery pasta Manhattan
Fresh clam spaghetti Flatiron, Best seafood pasta NYC
Twisted Ligurian pasta with fresh basil, pine nuts, and Pecorino.
Sardinian gnocchi with sausage, tomatoes, and a hint of saffron.
Hand-braided Sardinian dumplings filled with potato, pecorino, and mint.
Square-cut pasta from Abruzzo, served with a rich lamb ragù.
Pugliese "little ears" with sautéed broccoli rabe and garlic.
Hand-rolled thick Tuscan spaghetti with a sweet garlic tomato sauce.
Delicate egg pasta with butter and shaved white truffles from Alba.
Sicilian baked ring pasta with meat ragù, peas, and eggplant.
Amalfi-style thick pasta with clams, mussels, and shrimp.
Hand-rolled ridged pasta with prosciutto and cream sauce.
Rustic breadcrumb and parmesan pasta served in a golden capon broth.
Twisted Sicilian pasta with almond and tomato pesto.
Tyrolean bread dumplings with smoked speck in a warming broth.
Mantuan pumpkin-filled ravioli with crushed amaretti and sage butter.
Thick spaghetti with capers, olives, and umami-rich anchovies.
Buffalo mozzarella and sweet cherry tomatoes from the slopes of Vesuvius.
Traditional Neapolitan pairing of fennel sausage and bitter wild broccoli.
A harvest of porcini, cremini, oyster, and shiitake mushrooms.
Cured beef, arugula, and a refreshing lemon zest finish.
White pizza with mortadella, stracciatella cheese, and pistachio.
Spicy 'Nduja from Calabria, red onion, and black olives.
Smoked Sudtirol ham with creamy French-style brie.
Roasted seasonal vegetables and mozzarella (no tomato).
Cooked Italian ham and fresh field mushrooms.
The original: tomato, salted anchovies, and salty capers.
Crispy focaccia with cherry tomatoes and olives, a Southern favorite.
Pistachio-flecked mortadella and creamy mozzarella on a soft roll.
Roasted pork with crackling, salsa verde, and wild arugula.
Grilled zucchini, roasted peppers, and smoked scamorza.
Crustless Venetian-style sandwich stuffed with tuna and olives.
Griddle-baked flatbread with prosciutto di Parma and squacquerone cheese.
Flourless chocolate and almond cake from the island of Capri.
Chilled honey-almond nougat cream with dark chocolate sauce.
Rich salted caramel pudding with a sea salt crunch.
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