Osteria Padre Pio

Naming a restaurant after a saintly miracle worker is a bold move but there's a reason why locals keep coming back. Chef Andrea Ingenito is  onto something, and is supremely dedicated to offering a true Campanian experience to guests. The interior is inviting and charming, matched only by the warm hospitality and carefully crafted dishes. Nearly everything is made from scratch here, where each table is given a beautiful wooden board loaded with room-temperature caponatina and plenty of house-made focaccia. It's tempting, but but don't fill up, and don't skip the specials. From the baked corvina to the silky pappardelle, come hungry to enjoy hearty portions, then order a house-made limoncello to accompany your dessert.