A Florentine-inflected menu from chef Giacomo Romano (a native of the region) includes roasted pork loin with sautéed kale, ribollita soup and meatballs made according to a family recipe.
190 Sixth Ave
|Cross street:||between Spring and Prince Sts|
|Opening hours:||Daily 9am–11pm|
|Transport:||Subway: C, E to Spring St|
|Price:||Average main course: $10. MC, V|