Babbo

This quintessential Greenwich village spot lives on as a flourishing destination for visitors and locals alike. Housed along a charming block, the exterior too is a draw and has remained the same since its inception in 1998.
Chef Fortunato Nicotra helms the stoves and delivers winning dishes, like citrus and fennel-dusted sweetbreads with Jerusalem artichokes. Pastas are, per usual, a priority and include the rustic beef cheek ravioli filled with squab liver; or the full-throttle garganelli tossed with wild mushrooms and black truffles. This is food with a palpable sense of simplicity. For validation, look to the grilled lamb chops paired with broccoli rabe pesto and grilled onions. You're likely to be too full for dessert, so finish with a sip of amaro.