Few restaurants smell as good as they look, but such is the charm of this Bushwick delight. Exposed brick and white subway tiles soar to the ceiling—in a long space designed with handsome tables and a wood-burning oven that fills the air with sweet smoke.
The concise menu highlights local, seasonal ingredients as seen in the few entrées, but the true talent of this kitchen lies in its house-made pastas, offered in two portion sizes. Start light and easy with fluke crudo accented by horseradish cream and pickled onion; before going heavy on the carbs. Think bucatini with confit chicken and basil, which is a staple for good reason. Of course, there's no going wrong with daily specials, like agnolotti with broccoli, fior di latte, and lemon pangrattato.