Open since 2020, this intimate, Lower East Side nook is all about pasta. Set menus begin with warm, pillow-like slices of fresh-baked focaccia. Take a look around – just about everyone is after the longstanding fried cacio pepe risotto suppli made with buffalo mozzarella and pecorino. Seasonal preparations can be as satisfying as they are generously portioned, and past highlights include grilled octopus with jimmy nardello peppers. The main event is, of course, the pasta. Agnolotti packed with short rib and tossed in butter has few equals, and the carbonara never disappoints. The restaurant also offers cooking classes during the week for those looking to up their game at home.