Expect crowds, noise, expert servers, and fab food at this award-winning EaDo mainstay. Burned out on brussels? Try the roasted version here, sprouts in a tonnato sauce redolent with tuna and Parmesan. The ricotta gnocchi proved equally fine, lovely, tender morsels with roasted mushrooms, pecorino, and tarragon. Both entrées pleased as well: a wood-grilled half chicken, tender and juicy, with Basque chiles, charred scallions, and preserved lemon jus for extra kick, and a smoky-tasting pan-roasted bass with a tangy crust of brown butter, capers, and lemon. Though it might dull your appetite for the rest of the meal, an order of buckwheat sourdough bread and cultured butter with savory satsuma jam will make you very happy.
Cuisine: New American