Known for the utterly charming Claudette, restaurateur Mark Barak has opened another bright and breezy restaurant, this time with a focus on light and wholesome Italian cuisine.

Rather than importing Italian goods and ingredients from the homeland, Barak is championing the locavore principles at the heart of Italian cooking, and using locally-grown counterparts where possible. Chef Simone Bonelli - who grew up in Modena and worked with Massimo Bottura - has been charged with the task of minimizing imports and connecting with local growers. The menu features goat and sheep's milk dairy and meats from the Hudson Valley and pasta made in-house using grains from Pennsylvania. The L’Italiano blend of coffee is made exclusively by Toby's Estate.

The space channels a chic Italian farmhouse, with its homey touches in the terra-cotta pots and hand-painted tiles. Guests are greeted upon arrival by the grand white marble espresso bar, which transforms to an aperitivo bar come night, serving spritzes and negronis. The local philosophy doesn't stretch to the wine list however, which is entirely Italian.

Currently open for dinner service only, breakfast and lunch will follow soon, along with the 34-seat sidewalk cafe and takeaway options.

Ideal For

Dinner, drinks, breakfast, lunch, sidewalk seating.

Signature Dishes

Pesche: charred peaches, sheep’s milk ricotta, candied lemon zest, and hazelnuts.

Signature Drinks

A glass from the all-Italian wine list or a classic spritz.