Via Carota

Insalata Verde

A deceptively simple green salad made legendary by its sharp, deeply savory mustard vinaigrette — one of the most talked-about dishes in New York.

Insalata Verde / Grilled Artichokes

Charred artichokes with a smoky exterior and an aioli on the side that elevates everything

Cacio e Pepe

A Roman classic executed with restraint — silky pasta coated in a glossy, pepper-forward sauce that avoids the gluey pitfalls that plague lesser versions.

Whole Branzino Baked in Salt

A dramatic tableside presentation -- the whole fish emerges from a salt crust perfectly moist and seasoned. Allow 50 minutes.

Fritto Misto di Verdure

A rotating selection of lightly battered and fried seasonal vegetables — greaseless, crisp, and a testament to the kitchen's respect for produce.

Fried Rabbit with Rosemary & Garlic

Crispy, herb-scented rabbit that you rarely see done this well -- a carnivore's delight

Pollo alla Diavola

Spatchcocked chicken roasted until the skin is deeply caramelized and crackling, with a spicy, herb-forward finish that makes it one of the stronger meat options on the menu.

Tagliatelle al Ragù

Hand-rolled egg pasta with a slow-cooked meat ragù that is rich without being heavy — a reliable benchmark for the kitchen's pasta craft.

Sicilian Meatballs

Pine nuts and currants add a sweet-savory complexity to these tender, well-seasoned meatballs

Rib Eye for Two

A generous cut with garlic and rosemary -- straightforward steakhouse quality at a trattoria

Seasonal vegetable sides

Rotating preparations of roasted, braised, or dressed vegetables that consistently outshine the sides at most Italian restaurants in the city.

Negroni

A well-balanced house Negroni — a reliable choice while you wait or settle in, and a natural pairing with the antipasti.

Raspberry Tart

A simple, perfect tart -- buttery crust, fresh berries, and nothing unnecessary

Panna Cotta

A delicate, barely-set panna cotta that leans on the quality of the dairy rather than sugar — understated and satisfying.