Chef Nicholas Stefanelli (of Masseria) launched this impressive multi-story ode to Italy. The first floor has an easy-going café and bar, as well as a market for picking up wine, cheese, and house-cured beef and charcuterie. Meanwhile, the heart of this place, a sun-lit trattoria anchored by an open kitchen, is upstairs on the second floor.A lengthy list of salumis and formaggi tempts patrons, and pastas like cavatelli, agnolotti, and paccheri are all made in-house. Heartier plates include veal saltimbocca and bombetta pugliese, a succulent pork shoulder wrapped in prosciutto, but don't miss the smaller list of other meat cuts. You'll find everything from hay-smoked sweetbreads finished with lemon zest and fennel pollen to braised beef tripe with tomato.