Ciao Babe

Built around ingredients imported directly from Italy on a weekly basis, the menu fills out with Italian street-food snacks, desserts, and Roman pasta staples such as Cacio e Pepe, Carbonara, and Amatriciana. The kitchen draws on the owner's upbringing in Greece and travels across Italy, pairing simple, ingredient-driven cooking with what it describes as Florence meets Rome with a little New York attitude.