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Two former waiters from La Piadina in the West Village opened this Roman flatbread haven in 2007 and named it for an Italian version of Robin Hood. Menu items hover under $10, with piadina, an unleavened bread cooked on a special tile over charcoal, served hot and filled with cheese or salami (or both) and hand-cut pastas like strozzapreti (short, thin strips) and pappardelle made fresh, daily. Yellow and red beets are paired with sliced oranges under a pile of baby spinach leaves, and the arugula salad with pears and huge shavings of Parmesan cheese is classic and refreshing. The dining room is cozy, with candles, exposed brick, and dark wooden floors. During summer months, doors in the back give way to a quiet wooden patio decked out with tiny electric lights and red-and-white umbrellas. Listen to the specials recited with a heavy Italian accent out here, and you might just forget you’re dining locally. — Abbe Benson

Piadina al Prosciutto, $7; Rapette Rosse, $7; Gnocchi Burro e Salvia, $8