Water & Wheat Upper East

House-made pasta

The centerpiece of the menu — hand-cut and properly al dente, with sauces that coat rather than drown

Mafalde with Sweet Lemon Ricotta

Ruffled pasta ribbons in a creamy sweet lemon ricotta sauce — the signature dish you won't find elsewhere in the neighborhood.

Shrimp Fra Diavolo

Spaghetti with shrimp in a spicy tomato sauce — proper heat and garlic punch that builds with every bite.

Wood-fired pizza

Thin, blistered crust from the wood oven with classic toppings kept simple and well-balanced

Burrata

Creamy, fresh burrata that anchors the antipasti section — a reliable opener before heavier plates

10-Layer Lasagna

An ambitious layered lasagna where every layer adds flavor — not just filler but genuine culinary ambition.

Cacio e Pepe

A well-balanced version of the Roman classic — proper pecorino emulsion with a generous crack of black pepper.

Tiramisu

Classic tiramisu executed without shortcuts — properly soaked ladyfingers and airy mascarpone cream

Kale Caesar

A fresh kale-based caesar with a tangy dressing — one of the better salad options on the Upper East Side.

Pistachio Chocolate Salami

A unique dessert — chocolate and pistachio shaped into a salami log, sliced thin. Unusual and delightful.

Wood-Fired Flatbread

Thin, crispy artisanal flatbread from the wood-fired oven — a great shareable starter or side.