With a family whose restaurant roots are one for the books, it's no surprise to find that Chef/owner Chas Anderson is behind this Eastchester swart. Burrata is busy at all times for a myriad of reasons, not the least of which is the chef's ability to create gorgeous, flavorful food. Even the open-floor design, with windows aplenty and oyster-tinted walls, is fresh and inviting. Thanks to the use of top-shelf ingredients and a wood-burning oven, this is a menu of seasonal marvels. Squash soup with toasted pumpkin seeds is comfort in a bowl, as are veal polpettine with robiolina cheese and tomato sauce. Pastas and pizzas are impossible to resist. Go big with rigatoni enriched by Rohan duck ragù and porcini mushrooms; or go home with a crowning Margherita pie.
- MICHELIN guide inspectors
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