Emmer & Rye
In the same hallmark style, one of the city’s best restaurants also does some of the best takeout. Order this to go: The slice of roasted pork shoulder, on a bed of velvety polenta, was as tender (and as lusciously fatty) as you’d expect from Mangalitsa pigs. There were pan juices and a sweetish wild-orange agrodolce sauce to round it all out and provide contrast to the al dente broccolini on the side. Also highly rewarding: peas with mint and fresh house-made ricotta, so plump and perfect they looked faux (but definitely were not). A special of a visiting chef, the pretty torta pascualina was a genius marriage of spinach and ricotta topped with sweet-sour arrabiata sauce. Top it with a soft egg for ultimate indulgence. Pro tip: Unlike some we’ve tried, the food arrived nice and hot. Be aware, the menu does change a bit. In-house dining also available.
Note: Review reflects COVID-19 protocols in place at the time of visit.
Cuisine: New American