Osteria Radisa

Two families behind Clinton Hill's Aita opened this Emilia-Romagna osteria on Smith Street, with chef Roberta Aita in the kitchen alongside Giulia Pellicioni and her brother Luca. Cappellacci stuffed with rabbit in a mushroom sauce anchors a pasta list that also runs to a bolognese tagliatelle and a spoia lorda tossed with clams, asparagus, bottarga and pesto. The dining room stays earth-toned and close, with a donkey print on the wall. A landscaped run of outdoor seating stretches down Douglass Street.