THIS RESTAURANT CLOSED JUNE 2010
A commitment to organic ingredients combined with a keen sense of how best to use them elevates chef-owner Angelo Galeotafiore's cooking above the everyday. At his crowded and colorful downtown restaurant, Galeotafiore serves a rich, herbal minestrone. His al dente spaghetti with light, savory meatballs may well be better than Grandma's. Petite fried artichokes are a treat, as is the hearty chicken scarpariello, made with sausage from the family's pork store. For dessert, try the tiramisu in a martini glass or flourless bittersweet chocolate cake with vanilla gelato.