Everything about this often-packed “café” is thoroughly warm and welcoming, thanks to Chef Ignacio Mattos’ desirably personal cuisine. His flavors are elegant but surprisingly new, as found in the piatto di antipasti, which reveals an array of classic affettati. Then arrives the beef carpaccio, properly seasoned and almost heady with truffle essence. When paired with truffle-infused potatoes, it is transformed into a delicious, dazzling and hearty feat. One of the kitchen's main highlights includes the pici al nero di seppia, bathed with a heartwarming tomato and basil ragù that is perfectly twirled around long strands of semolina pasta.
Fans of Chef Mattos' delightfully healthy cooking can also mosey up to Flora Bar, his Upper East Side outpost.- MICHELIN guide inspectors