Chefs/owners Giani and Marco Respinto, who grew up in their family’s Greenwich Village restaurant in New York City, have mastered the art of hand-kneaded pasta, made with cake flour imported from Italy. Authentic dishes like velvety wild mush- room ravioli and tender veal piccata draw a packed house every night. The new wine bar/retail shop out back sweetens the wait with wine-barrel tables, candlelight, and a 300-label vino list that stretches all the way from Napa to Tuscany.
INSIDER TIP: Want dinner and a show? Request to be seated at the chef’s table, a cozy two-top that overlooks the kitchen.