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. Read more.
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. Read more.
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. Read more.
