Barolo East

Three levels of dining fill this Midtown East address between Second and Third Avenues, with a bar on the ground floor and two more floors stacked toward the back. Pasta, bread and dessert are all made in-house, turning out linguine with white clams and semolina gnocchi alongside chicken scarpariello and veal saltimbocca. A courtyard garden out back adds more seating among the neighboring buildings, its rustic details set against an otherwise contemporary room.