This intimate, Lower East Side nook is all about pasta. Set menus clock in at just under $100 per person and begin with warm, pillow-like slices of fresh-baked focaccia, though à la carte is also available. The excellent fried cacio pepe risotto suppli is a must, but seasonal preparations can be as satisfying as they are generously portioned. Recent highlights include roasted bone marrow with beef tartare and pillowy, house-made cappelletti tucked with chestnut puree in a brown butter sauce. From here, guests choose two different pastas to close out the savory portion of the meal. Truly, Chef Jacob Siwak’s agnolotti packed with short rib and tossed in butter has few equals, and his carbonara never disappoints.