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Emilio's Ballato
Rigatoni alla Vodka
Spaghetti Carbonara
Chicken Parmigiana
Veal Parmigiana
Linguine alle Vongole
Meatballs
A creamy, blush-pink tomato-vodka sauce that clings to each tube of rigatoni — rich without being heavy, and one of the most consistently praised plates on the menu
A classic Roman-style carbonara with a silky egg-and-pecorino sauce and generous guanciale — simple, satisfying, and executed with restraint
A thick, well-breaded cutlet blanketed in house tomato sauce and melted mozzarella — the kind of hearty, unapologetic Italian-American comfort food the restaurant was built on
The veal version of the house parm — thinner and more delicate than chicken, with the same generous sauce and cheese treatment
Briny littleneck clams tossed with linguine in a white wine and garlic sauce — a reliable seafood option that showcases the kitchen's lighter touch
Dense, slow-simmered beef meatballs in a thick marinara — a crowd-pleasing starter that sets the tone for the meal
Tiramisu
A house-made tiramisu with a good balance of espresso-soaked ladyfingers and mascarpone cream — classic, not fussy, and a fitting end to the meal
Based on 1,654 reviews
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