Briciola

Cicchetti and pasta dominate the menu at this Hell's Kitchen spot from the team behind Aria and Cotenna, with small plates like grilled shrimp and eggplant next to a dozen pasta options and cured meats sold by the piece. The room is tight, and most nights it fills with couples and friends catching up over glasses of wine rather than solo diners. A weekday lunch special pairs a glass of house wine with a plate of pasta. Desserts run to the classics: tiramisu, ricotta cheesecake, a warm chocolate soufflé.