Everything about this oft-packed “café” is thoroughly warm and welcoming, thanks to Chef Ignacio Mattos’ passion and desirably personal cuisine. His flavors are elegant but surprisingly new, as found in the delicious candele cacio e pepe. Diners may then look forward to a straightforward preparation of swordfish, grilled to flaky perfection and sided by charred yellow squash plus pesto Trapanese. One of the kitchen's highlights is the pici al nero di seppia, starring long strands of semolina pasta tossed with a warming tomato and basil ragù. Then a classic panna cotta, perfumed by vanilla and topped with Amarena cherries has sweet teeth swooning.
Fans of Chef Mattos' delightfully healthy cooking can also mosey up to Flora Bar, his Upper East Side outpost.- MICHELIN guide inspectors