Peasant

It's no surprise that this charming osteria is still prospering in the hands of talented Chef Marc Forgione. Everything, except for the pasta, is cooked in the fiery hearth that is Peasant's  centerpiece. Whitewashed walls, bare wood tables and a bustling wine bar set a welcoming tone.
Prepare for upscale interpretations of rustic Italian fare. Begin with a pillowy puff of fresh, hot bread dipped in olive oil with sea salt. Save some to sop up the broth that accompanies the delicate and creamy Greenwalk rainbow trout, served head on and cooked over an open flame. Rosette filled with short rib, hen of the woods and chestnuts is baked to perfection in the wood-burning oven; affogato with Fior di Latte gelato is a light choice to conclude a comforting meal.