al di là Trattoria

This Park Slope trattoria has served the same corner since 1998, its dining room lined with church pews, two mismatched chandeliers and a pressed tin ceiling that read more like a farmhouse than a restaurant. The kitchen is built around handmade pasta: tagliatelle al ragù, black spaghetti alla chitarra with octopus confit, ricotta cavatelli. Braised rabbit and saltimbocca alla Romana anchor the secondi. The line that used to stretch an hour out the door is gone, and a table is easy to get.