Donato Deserio, formerly of Il Cortile and Sign of the Dove in Manhattan, heads the kitchen at this 36-seat regional Italian restaurant. Rack of New Zealand lamb, dentice oreganata (red snapper filet in clam stock and garlic), and pappardelle in a wild boar, grape tomato, and blueberry grappa sauce are among the entrées offered. Try a panini, salad, or antipasti from the late-night bar menu. An all-Italian wine list features wines from small growers and biodynamic, natural, and organic selections. A 15-seat back patio opens in warmer weather. Open Tuesday through Friday for lunch and dinner and Saturday and Sunday for dinner.
You can argue all you want about what is the best kind of cheesecake: cream cheese, ricotta cheese, farmers cheese, sour cream, etc., but for our money, give us Finalmente’s ricotta cheesecake. Made in house daily, this silky cake is deliciously light and creamy. Heady, really. Go ahead, keep arguing. We’re too busy smacking our lips.