Rafele Rye

Chef Raffaele Ronca oversees this inviting operation that fits in perfectly among its posh neighbors on Rye's Purchase Street. Step inside to be greeted by a long, marble bar—ideal for dining or good, old-fashioned drinking. Behind, is an open kitchen with a commanding oven.
Snacks and small plates, such as a spuntino of caponata with focaccia, are welcome starters. Layers of silky eggplant tucked with fior di latte mozzarella make melanzana a natural choice, and pastas are a worthy option, as in the spaghetti vongole with its garlicky and briny tangle of goodness. To finish, an affogato with a scoop of excellent vanilla ice cream set at the base of a espresso lungo topped with crumbled house-made biscotti is a classic.