Owners Alessandra and Mario De Benedetti's bright, airy dining room doubles as a flower shop, and its vivid, spring-like décor feels like stepping into a magazine cover. But these gorgeous blooms serve a third, even more exciting, role here, making their way into cocktails and dishes crafted with edible flowers like nasturtium blossoms and hibiscus petals. (They're also crafting a collection of spices, salts and sugars).
The results are deliciously unique. Graze on a charcuterie plate or an assortment of small dishes like the thinly sliced and delicately fried lotus root dusted with pine pollen. Next, house-made pasta is a must, especially the campanelle tossed in a cream-based white Bolognese sauce, or opt for the broiled Alaskan salmon on a bed of tossed braised fennel and roasted cauliflower.