Standouts include robust pork meatballs and spicy octopus, which Kuo marinates for 24 hours in a dry rub of Japanese togarashi chiles, slow-cooks in mirin until tender, and then fries until crisp. Leer más.
A simple, spare restaurant where co-owner Thomas Carter's stellar wine list—full of obscure, producer-driven bottles—matches chef and co-owner Ignacio Mattos' refined, almost elemental food. Leer más.
Start with an order of the monkey bread that's served with both whipped rosemary lardo and seaweed butter. Then order at least one of Cipollone's superlative pastas. Leer más.
