A Sneak Peek at the Red Hen

A number of dishes play on chef Michael Friedman’s Italian-Jewish roots, including this grilled bread topped with smoked trout and chopped egg. Photograph by Andrew Propp.

All the pastas, both dried and fresh, are made in house. Here, black squid-ink linguine gets tossed with clams, andouille sausage, and toasted bread crumbs. Photograph by Andrew Propp.

“The menu is just the kind of food we like to eat,” says Friedman. Case in point: his own version of clams casino, with braised clams, andouille sausage, and a crunchy crumb topping. Photograph by Andrew Propp.

“Hen cacciatore,” one of the hearty entrées, features a wood-grilled bird over wild mushrooms, roasted potatoes, and red pepper-tomato sauce. Photograph by Andrew Propp.

Partners Mike O’Malley, Michael Friedman, and Sebastian Zutant imagined their ideal neighborhood spot when creating the restaurant. Photograph by Andrew Propp.

A three-sided bar in the center of the room is the ideal spot for sipping an Italian-inspired cocktail or glass of wine before dinner. Photograph by Andrew Propp.

Save room for desserts such as this pine nut tart with freshly churned ice cream. Photograph by Andrew Propp.

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