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This Upper East Side Italian spot definitely has its own thing going on. The floor is greener than one of Hillary Clinton's pantsuits. The man behind this operation is Salvatore Corea, formerly a partner and executive chef at Spiga and Bocca and a current operator of Cacio e Pepe. This is his first venture with wife Gina, whom he met while cooking pizza at renowned Italian spot La Berninetta. No pies on the dinner menu here — there are meat and cheese plates, pastas such as fettuccine tossed in white veal ragù, and entrées like lavender-crusted swordfish steak over a bed of spinach. — Daniel Maurer