Chef Nick Curtola cooks with restraint and confidence at this regional Italian spot just across from sibling The Four Horsemen. The menu is rooted in tradition, handled cleanly and without excess. Begin with the nervetti and onion salad, where braised beef tendons are shaved thin and paired with crisp, acidic onions; a striking dish that signals the kitchen’s comfort with depth and simplicity. Handmade pastas and rustic mains follow with balance and control. Desserts are essential here: the tiramisu is feather-light, generously portioned and among the most satisfying in the city. Reservations may be hard to come by, but arrive early for a seat at the bar and a lovely way to experience the room and the cooking up close.