If you think this Italian restaurant looks like an Asian noodle bar, you’re not crazy. Chef-owner Adam Shepard (Bond St.) ran the Japanese eatery Taku in this spot and barely changed the interior before reopening as an Italian restaurant. Although the portions were tiny, we loved the linguine and plump littleneck clams with escarole and rosemary-seasoned white-wine broth, and the side of pan-seared mushrooms (a mix of oyster, cremini, white button and shiitake). There are only two desserts at this pastry-chef–free establishment—il labratorio gelato and a biscotti plate from local bakery One Girl Cookies. Choose both; you’ll have room.