Il Brutto

Helmed by executive chef Erind Halilaj and executive pastry chef Amanda Rockman,Il Brutto's menu isn't specific to a particular region of Italy, so you'll find coastal dishes like squid ink tagliolini with fresh clams, mussels, sweet tomatoes and marjoram; along with slow-cooked beef tenderloin and classic Neapolitan pizza. The space features a wood-burning brick oven and an exposed dough room, as well as a full bar—be sure to check out their amaro and vermouth menu, plus cocktails like the Limoncello Settanta Cinque (housemade limoncello, bubbles) and the Pompelmo Rosa (tequila, fresh ruby grapefruit, Topo Chico).