This recently renovated restaurant within Eataly celebrates all things meaty. Manzo’s focal point is its glass-walled butcher room, where guests can watch butchers break down animals on weekdays and chefs slice prosciutto and other preserved meats during dinner service. The meat-centric concept is reflected on the menu, which highlights the producers responsible for each cut of beef or pork. Choose from antipasti like Chickering Farm veal carpaccio with sunchokes and walnut pesto ($17) and toasted ciabatta with pig’s face, fennel pollen and dried Calabrian peppers ($15). For the main course, you might opt for a classic, like the tagliatelle alla bolognese made with veal and pork ($28), or go for something more unusual, like the rotisserie-roasted lamb belly with pistachio pesto ($42). True carnivores might want to opt for the market price “pig, pig, pig” or “cow, cow, cow” dishes—a preparation of each meat that varies nightly depending on seasonality, availability and the chef’s inspiration. The bar program focuses heavily on vermouth, with more than 30 different vermouths and 10 signature cocktails.