Cuisine:

• Italian
• Others

A Tavola Description:
This little whitewashed trattoria just off the trendy-restaurant path is worth a trip for some of the city's best gnocchi---especially when it's prepared with brown butter and sage. Feather-light and often made from seasonal ingredients, such as winter squash, the simply sauced, bite-size dumplings typify the care that goes into everything on chef-owner Daniel Bocik's daily menu. Start with the grilled vegetable antipasti and finish with meltingly good chocolate-hazelnut cake. In between picks: risotto, a pleasant salad and a choice of dishes like beef tenderloin with roasted rosemary potatoes or grouper with lemon-caper sauce. Unfortunately, service isn't always as good as the food. Reasonably priced wines add to the overall appeal. Visit on Monday nights (by reservation) for the cooking classes, which culminate in a four-course meal.


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