Those yearning for their go-to dish at the closed Dolce Vita can take heart: it has likely moved just down the street. For us, it’s the decadent egg toast, the Texas-size bread loaded with gooey cheese and truffles. And the pizza with Taleggio, arugula, pears, and truffle oil. You can also expect some new risottos, pizzas, and pastas. Order this to go: The cacio e pepe, made with tagliolini, is one of the best versions we’ve tried, with a little less pepper than usual but still packing a punch. Another tagliolini dish is prepared in the Harry’s Bar style: baked and swirled in a cheesy béchamel sauce dotted with a hefty sprinkling of prosciutto. Skip the overly salted fried shishito peppers, but do add some bruschetta topped with mellow, smooth chicken liver pâté. Pro tip: There’s a spacious parking lot to the left of the building.

Note: Review reflects COVID-19 protocols in place at the time of visit.