Campagnola

Linguine alle Vongole

Briny littleneck clams tossed with linguine in white wine and garlic — a clean, properly seasoned version of a dish that's easy to ruin

Rigatoni alla Vodka

Thick ridged tubes coated in a blush cream sauce with a backend heat that lingers — rich without being cloying

Veal Parmigiana

Pounded thin and fried to a golden crust, blanketed in marinara and melted mozzarella — the quintessential UES Italian entrée done correctly

Burrata with Prosciutto

Creamy, fresh burrata paired with sliced prosciutto di Parma — straightforward execution of a crowd-pleasing starter

Tiramisu

House-made, generously portioned, with a proper espresso-soaked layer and not too sweet — a reliable finish