The kitchen staff at Oggi Ristorante, which Frommer's dubbed a "neighborhood favorite," makes fresh pastas every day. But according to Gayot, this feat is nothing new. Formerly a homemade-pasta supplier for other restaurants, Oggi now stands on its own. Its chefs draw inspiration from homestyle Italian recipes and culinary techniques to creating a menu of comforting, Old-World staples.
In addition to making whole-wheat spaghetti and perfectly square meatballs by hand, the chefs also create what Gayot described as "some of the most delicate stuffed pastas and supple seafood dishes in the city." Grilled scottish salmon arrives perched atop a bed of wilted spinach, and tilapia alla livornese is sautéd in a mixture of fresh tomatoes, capers, onions, and black olives. Other options range from classic chicken or veal parmigiana to filet mignon topped with a green-peppercorn sauce and accompanied by champagne risotto. The wait staff ferries these dishes across the dining room, whose white tablecloths and exposed-brick walls combine to create a rustic-yet-elegant atmosphere.