Chef/owner Nicholas Stefanelli's Puglian heritage comes through in the menu, which features four or five courses, along with a nightly tasting. The kitchen hits all the right notes balancing trendy and serious. Begin with a cigar box filled with focaccia so sinfully delicious, you'll be tempted to scarf it all down&but don't. You'll want to save room for the spicy fish stew, a thing of beauty practically brimming with tripe and lobster, or house-made maccheroni with a thick and gamey goat ragù.
Grilled octopus with cannellini bean salad and fried artichokes with bagna cauda make for a fantastic start, but the heart of this kitchen is the homemade pasta. Paccheri tossed with octopus and prawns; ravioli stuffed with braised short ribs; or eggy tagliatelle tangled with Italian sausage and cherry tomatoes offer warmth and comfort. Finish with the Nutella bomboloni.