When Al di Là opened nearly twenty years ago, it was a forward-thinking husband-and-wife operation serving rustic food to a gentrifying neighborhood. Today, it is every local’s favorite spot for soul-satisfying pastas. This is a kitchen that is cherished by that special, old-school sort of diner—who may be found lunching on a duo of insalata di farro tossed with roasted beets, red onion, spinach, goat cheese and toasted pistachios paired with a daily panino of pork belly with pickles, horseradish mayo and salsa verde. Tables are laden with hearty and chewy ricotta cavatelli with smoky and enticingly charred cauliflower, anchovies, chili and tomato sauce finished with grated pecorino. The room may show wear, but consider that part of its charm.
- MICHELIN guide inspectors
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