MICHELIN Guide’s Point Of View
Remember the cronut? Well, move along because it’s time to meet the pinsa. This focaccia-pizza mashup comes courtesy of Marco Maestoso and is crispy and bubbly on the outside; soft and fluffy inside. Take your pick, but La Mortazza with fresh burrata, mortadella and crumbled pistachios is a great start. In addition to such cutting-edge items, this adept kitchen also doles out nonna-approved Roman classics. Aside from their fresh pastas, opt for the passaggi—an inventive Italian take on dim sum that invites diners to pick small plates from carts rolled around by cooks. While the octopus carpaccio is a sure bet, pace yourself, as these wheels keep turning. For a hot ticket to the heart of it all, nab a seat at the counter facing the open kitchen.