Biricchino, New York

Biricchino translates to “naughty little boy,” but the only trouble patrons will have upon entering this restaurant in Chelsea is choosing which Northern Italian dishes to satisfy their hunger. Originating as a salumeria in 1925, Biricchino expanded its offerings in 1987 and has since become one of Manhattan’s most unique Italian dining experiences. The granite and polished wood bar plays host to over 35 different wines, the majority produced in parts of Tuscany. Matching granite tables are surrounded by exposed brick facings and amber overhead lighting, while a salami carving station located at the back of the restaurant lends an authentic, Northern Italian mood. Diners opt for house-made cured meats, locally sourced, seasonal vegetables and Biella-region family recipes, plus freshly-made wild boar and red wine sausage, potato gnocchi with house-cured ground speck and parmigiano regianno, and old-fashioned Italian tiramisu, baked with espresso and marsala wine.