Cuisine:

• Italian
• Others

Notti Bianchi Description:
As the restaurant's logo notes, the name comes from the Roman tendency to stay up all night, probably to party, surely to eat. Fortunately, the young chef who oversees the kitchen has the spirit and temperament---to say nothing of the skills---to keep you wanting to eat all night. His interpretation of Italian classics is light and delicate, overlaid with some Americanisms. For example, the roasted chicken comes not only with creamy polenta but also with "smashed" grapes, surely an American fancy. Starters take some American gastronomic leaps, too, as in the goat cheese frittata served with roasted cherry tomato marmalade, and the trio of bruschetta, different breads paired with some startling tops: imagine a mini cheese fondue served with breadsticks as one of the trio. Among pastas, try the semolina garganelli with its ladleful of braised pork ragù, a lusty presentation. All in all, a great neighborhood choice, though a tad pricey.


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