Description
When this neighborhood favorite scaled up, it risked losing its cred and its customers. But surrounded by the trappings of serious dining—rich raw wood, dark steel, airy space—the restaurant's Emilia-Romagna cuisine has finally gotten the showcase it merits. The piedine (house-made bread) is fabulous and dishes like the fresh tagliatelle in truffle butter and tiny gnocchi in a sausage-laced cream sauce confirm Italians' assertion that pasta dishes should be about the pasta, not the dressing. And the tiramisu will make you realize that every other version you ever tried was a cakey, bland mess.
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