100 Very Best Restaurants: #56 – San Lorenzo

Pappardelle pasta with rabbit ragu


This sliver of a dining room looks to Tuscany for inspiration. We see it in the not-too-sweet Rum di Mora cocktail, infused with blackberry purée. And in the deftly fried squash blossoms oozing goat cheese. A rustic sausage ragu is the perfect foil for tortellini filled with truffled cabbage, and a pungent parsley-caper pesto zings up crisp-skinned branzino. Meaty plates, such as grilled pork ribs, are just as compelling. Expensive.

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