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Although this annex to Da Silvano has a bar—a convenient place to sip a drink (or three) during the inevitable wait—it's not serving bar food. It's a serious restaurant in its own right, with a serious menu of codfish carpaccio, taglierini with sea urchin and avocado, lobster catalana. The narrow sliver of a room has French doors, Italian straw-bottomed seats and bar stools, tea-stained stucco, and a vintage hand-cranked Italian slicer, guaranteeing perfect prosciutto. — Rob Patronite and Robin Raisfeld