Cuisine:

• American
• Italian
• Contemporary

North Restaurant Description:
This restaurant is hip and happening---a large room with brick walls, exposed steel beams, dark espresso-bean wood floors, and chic furniture in light green suede and white leather. Leggy blondes lunch with friends out on the tiny patio and air-kiss passing acquaintances. Well-dressed men sit inside, conducting business. Shoppers stop at the bar for frizzantes, flutes of sparkling prosecco flavored with fresh fruit purées, before heading home. We always start with the zucca (thin, crispy and addictive fried zucchini chips), grilled artichokes with a drizzle of truffle oil or crisp calamari with baby arugula and grilled lemons. The flat-crust pizzas from the wood-fired oven come with dozens of unusual toppings like duck confit, pear and farmer's cheese; our favorite features sweet figs and prosciutto. Pastas include strozzapreti (priest-stranglers) with mushrooms, wilted spinach and Parmesan; and classic pasta Bolognese topped with paper-thin curls of Reggiano. For a main dish, ask about the fresh fish of the day. We also recommend the osso buco, served with a super-creamy polenta; or the simply grilled flank steak with fingerling potatoes. For dessert, try the warm and gooey Nutella chocolate cake. The wine list is heavily Italian, with more than 30 selections by the glass.


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