Scalini Fedeli

Vaulted ceilings, high columns and dim lighting conjure a bit of Tuscany in a Tribeca eatery focused on Italian and French fare. Large, round ravioli are stuffed with herbed ricotta and runny egg yolk and drizzled in rich truffle butter, and a dauntingly sized, succulent veal chop benefits from a sweet orange glaze. Chef Michael Cetrulo was an Alain Ducasse protégé, and it shows in dishes like a duck-and-venison pappardelle showered with cream and truffles.