Biricchino

A flashing yellow sign on Eighth Avenue displays the name of this little eatery—Italian for “naughty boy.” But inside the mirror-and-wood-paneled dining room, there’s not much naughtiness. The restaurant is an offshoot of the 78-year-old Salumeria Biellese sausage plant next door, which provides charcuterie to some of the nation’s best restaurants. Try the sampler of five assorted house-made sausages alla griglia, featuring intense flavor combinations like duck with Grand Marnier, or sample some of the city’s best bresaola and nine-month-aged prosciutto.