Giardino 54

Homemade Pasta

The kitchen's strongest suit — hand-rolled shapes with sauces that have clearly been simmering all day, with the kind of glossy, clingy finish that separates real from packaged.

Eggplant Parmigiana

A thick, layered slab of tender eggplant under a blanket of melted mozzarella and tomato sauce — a dependable Italian-American staple done right.

Veal Parmigiana

Thin-pounded veal cutlet with crispy breading that holds up under the sauce — the kind of classic that disappears off the plate before conversation resumes.

Tiramisu

A house-made finish with a properly espresso-soaked ladyfinger base and a mascarpone layer that's rich without being cloying.