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Handmade pasta is the whole point at this Flatiron Italian, and the kitchen makes the case with tortellini, tagliatelle, and gnocco fritto the way the region actually does it. The cooking stays close to Emilia-Romagna, which means rich, precise, and not particularly interested in impressing you with novelty. A Michelin star and a spot on the 50 Top Italy list for the world's best Italian restaurants suggest the restraint is working.
The awards strongest first
- 50 Top Italy #4 · The Best Italian Restaurants In The World
- Michelin Guide 1 Star
- AAA Three Diamonds
- The New York Times 2019 · 3 stars, Critic's Pick · Restaurant Review
- James Beard Awards 2026 · Semifinalist · Best Chef: New York State · Stefano Secchi
- The 50 The 50 Discovery
One number, weighted & current 93
How we scoreThe dishes from the writeups
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Uovo raviolo
“Uovo Raviolo di nino Bergese”
AAA -
Gnocco fritto
“Starters like gnocco fritto arrive as puffy, fried pillows served with high-quality prosciutto di Parma, mortadella and guanciale.”
Michelin Guide -
Anolini di Parma
“Pastas include anolini di Parma with a pork filling and gramigna tossed with a slow-braised sausage ragù in bianco, finished with Parmigiano-Reggiano.”
Michelin Guide -
Spaghettoni e vongole
“Spaghettoni e vongole; Uovo Raviolo di nino Bergese; Taglioni al Ragu are all menu staples and standount.”
AAA
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