Often packed and quintessentially SoHo, this beloved charmer from Chef Ignacio Mattos is as welcoming as ever. The setting is comfortably stylish with its high ceilings, amber hues, and handsome woodwork accented with wine bottles all over. Far from predictable, the menu is a thoughtful, creative curation based on the seasons and on regional specialties. Pastas like the strozzapreti with Meyer lemon or the capellini with tuna and Calabrian chili are made in-house and rotate frequently. Entrees like the roasted half chicken or bronzed Milanese feed groups with ease. Another house specialty? The salads. From winter citrus topped with Formaggio di Fossa to abundant chicories spiked with a sharp vinaigrette, they are worthy complements to any meal.