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Collina
Reviews are tied to a real visit — that’s how we keep them honest.
Based on 173 reviews
Reservations recommended; small kitchen, abbreviated menu
Thin‑layered pasta with crisp edges, rich Bolognese and Parmigiano, texturally compelling
Crispy-edged signature lasagnette - the dish people come for.
Buttery single raviolo with runny egg yolk - holds its own against any in the city.
Pristine slices of ahi tuna dressed with spicy Calabrian chile oil, bright and clean with a kick of heat
Light, fresh scallops—clean and delicate, a good lighter option
Delicate al dente strands in a shiny slick of tomato sauce.
Lasagnette
14-Layer Lasagnette
Raviolo al Uovo
Ahi Tuna Crudo
Scallops (entrée)
Spaghetti al Pomodoro
Wild Mushroom Arancini
Golden-fried risotto balls stuffed with earthy wild mushrooms, crispy exterior giving way to molten, cheesy center
Entrees (general)
Some non‑pasta entrées like scallops or others may lack flavor or feel underwhelming
Focaccia
Pillowy housemade focaccia - the ideal way to start.
Agnolotti with Caramelized Sunchokes
Delicate pasta parcels filled with sweet caramelized sunchokes, quince, and ricotta in a sage butter
Arancini
Sturdy crispy rice balls to start the meal.
Rosemary Focaccia
Warm, pillowy focaccia fragrant with rosemary and olive oil — a perfect bread course to start
Focaccia With Tomatoes And Cheese
Truffle Pasta
Tiramisu
Mixed Green Salad
