Time Out says
Wed Jun 1 2011
This spin-off of a popular Washington, D.C., trattoria, from the BLT restaurant group, brings rustic Italian to Hell's Kitchen. Chef David Amorelli (davidburke & donatella) dispatches Northern Italian plates from an open kitchen. Settle into the main dining room—featuring brown leather banquettes, antique mirrors and wine-crate tables—for traditional dishes, such as a wood-fired Margherita pizza, porchetta al forno (suckling pig with mustard greens), and orecchiette with broccoli rabe and fennel sausage.
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