Radici

Lucia Gasbarri runs the kitchen with recipes carried from Pacentro, the Abruzzo village where she grew up watching her mother cook. Her daughter, Laura Francisco, owns the place with her, and a photo of Pacentro covers a full wall in the smaller of the two dining rooms. The pasta is rolled by hand daily, and the tomato sauce is made from scratch with produce from the farmers market, strained until it's smooth. Parties of five or more should plan to show up, since a no-show carries a per-person charge.