Skip the pasta, and skip the mushroom pizzas, which everyone seems to love but are actually rather flabby. For pizza, lamb sausage is the move. Also order: anything with burrata.
Ari Taymor's first venture is dedicated to impeccably sourced hyper-local ingredients presented in a rather unique and innovative manner. [Eater 38 Member] Read more.
A neighborhoody spot that's filled with regulars, pick from seasonalsmall plate offerings and some skinny-crusted brick oven pizzas. The roasted vegetables are also a must-try. Read more.
Chef Michael Voltaggio tries to stretch the boundaries at his Melrose restaurant, and this octopus dish made with ink shells, young fennel and pimenton is a standout dish. Read more.
The fileja calabresi, almost like long twisted sheets made into tubes, comes tossed in a spicy sausage ragu, mustard greens for a bitter counterpoint, and spicy calabrian chiles for that hit of heat. Read more.
We recommend the astonishing "Hamembert" plate with Mangalitsa ham, oozing wedges of Camembert cheese, and an artfully charred length of baguette. Read more.
