Via Vai

At this Astoria table, chef Antonio Morichini works with ingredients imported directly from Italy, crafting daily handmade pastas like delicate ravioli and squid ink specials. Guests sit at a sleek marble bar to sample truffle risotto and tiramisu, though they should expect Manhattan-level pricing. While the fresh pasta and desserts are widely praised, execution can occasionally waiver, with the brick-oven pizzas and classic Roman carbonara drawing mixed reports on consistency.