Everything about this oft-packed and quintessentially SoHo “café” is thoroughly warm and welcoming, thanks to Chef Ignacio Mattos’ passion and desirably personal cuisine. His flavors are elegant and yet surprisingly novel, as may be found in the delicious pasta course unveiling candele cacio e pepe. Diners may then look forward to a straightforward preparation of swordfish, grilled to flaky perfection and matched with charred yellow squash along with pesto Trapanese.
One of the kitchen's highlights is the pici al nero di seppia, which showcases long strands of semolina pasta that's tossed in a warming tomato and basil ragù. Then comes dessert, whereby a classic, vanilla-perfumed panna cotta topped with plump Amarena cherries has sweet teeth swooning.