FoodTyrant

Chef Michael White took over the space from Scott Conant, while it was still L'Impero, but has now made the space his own, and bent the price point towards the everyman.

Southern Italian cuisine is the inspiration, but things are still light, refined, and worth it's 3 star NYTimes review. Pasta is all housemade, and each divine; a snack-ish section delicious and destination in it's own right (with wine).

What's not to love?

Malloredous, maccheroni, pig's feet, remembering how weird Tudor City is