About this Business
From Our Editors
Chef Crispín Mejía and his team don't just stuff the lobster ravioli by hand—they make the pasta envelopes too. This handcrafted ethos permeates the other pasta dishes on the menu from penne with gorgonzola to linguine with clams. The team also cooks up gourmet meat and seafood, whether it's slow braised beef short ribs or pan seared monkfish. An impressive selection of wines pair nicely with this Italian cuisine—and with the decor. Bottles upon bottles line the restaurant's exposed brick walls, which creates a cozier and more picturesque environment than shelves full of napping supermodels.