Ci Siamo

Caramelized Onion Torta

Melting onions packed into a crumbly crust with two kinds of pecorino, baked in the wood oven -- order this before the menu arrives

Handmade Pasta

The kitchen's pasta program is the main event — expect precise, al dente cuts with sauces that show restraint and depth rather than heaviness

Cast Iron Focaccia

Crispy on the outside, fluffy inside, served with tomato conserva -- best bread course in the city

Wood-Fired Vegetables

Seasonal vegetables roasted in the wood-burning oven develop a charred, smoky exterior while staying tender inside — a standout for a meat-heavy menu

Cavatelli Allo Scoglio

Bean-shaped cavatelli with crab and chili -- the show-stopper pasta that justifies the trip to Hudson Yards

Crudo

Delicate raw fish preparations that open the meal with brightness and acidity, showcasing the kitchen's lighter, more refined side

Stracci with Slow-Cooked Rabbit

Wide ribbon pasta with deeply flavored slow-cooked rabbit ragu -- superb and unlike anything else in the city

Wood-Fired Whole Fish

A centerpiece protein from the wood-burning oven — crisp skin, moist flesh, and enough smoke to make it feel distinct from a standard roasted fish

Desserts

Desserts are competent and Italian-leaning but tend to be overshadowed by the savory courses — worth ordering to round out the meal, not a destination in themselves

Pasta alla Gricia

Rigatoni with guanciale, cheese, and black pepper -- each ingredient in perfect harmony

Key Lime Pie

A pool of olive oil in browned cloud-like meringue, tart then creamy -- one of NYC's best desserts

Ci Siamo Martini

The house martini that sets the tone for the evening -- cold, crisp, and well-balanced

Fritto Misto

Mixed Green Salad