A, C, E at 14th St.; L at Eighth Ave.
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Vegetarians beware: The name is Italian for "butcher shop," and the space used to be a meat locker. But there's much more to chef Diego Bigucci's menu than his dry-aged porterhouse for two. Whole peppercorns enliven Gorgonzola salad dressing. Zesty fennel sausages adorn a cannelini-bean soup. Delectable pastas are served with hearty ragus, perfect for fall.Brunch
Sat.–Sun., 11 a.m.–4 p.m.Recommended Dishes
Iceberg wedge with gorgonzola dressing, $10; garganelli with oxtail ragu, $20; prime dry-aged porterhouse for two, $98