MICHELIN Guide’s Point Of View
Decked out with crimson walls and red-checkered tablecloths, this is the kind of place where diners feel like they’re in on a delicious secret—and that’s no coincidence, as Tra Di Noi is Italian for “between us.” Responsible for the success behind this tiny spot is Chef/owner Marco Coletta, who runs the front and back of house with the precision of an air traffic controller and the passion of an Italian direttore. This sincerity shines through in the cooking, from the ethereally light gnocchi di patate in a rich lamb ragù to the quickly pan-fried fillet of sole Francese nestled in a creamy lemon sauce with shrimp, parsley and white wine. Only a few desserts are on offer, and all are made in house. For a classic finale, go with the ricotta cheesecake.