Hot off the success of his time at Rubirosa in SoHo, Chef Al Di Meglio brings his distinctive take on the cooking of Ischia to Barano. The stylish stallion sits at the base of a new residential development, just a stone’s throw from the East River. Inside, you’ll find a smart décor featuring sepia mirrors, polished tables, and columns lined in pearly mosaic tiles. The vibrant bar, fully open kitchen, and wood-burning oven add to its appeal. Everything here is executed with great care, but the pasta and pizza are particularly noteworthy. Sensational nettle tortellini are tucked with mushrooms and bathed in a purée of mild spring garlic ramps and sweet peas; while tender bucatini are twirled with an irresistible rabbit ragù.
- MICHELIN guide inspectors