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Iacopo Falai — who, at Falai, makes that totally rad beet-pasta dish that we called one of the best in the country — opened Bottega Falai right next door to Caffe Falai. There, he sells — what else? — Italian stuff: dried pasta, olive oils, fancy salt, cured meats, bread, etc. etc. But that's not all! He's also got a cocktail menu at Caffe Falai's newly installed full bar. But his staff is evidently saying arrivederci to the jiggers that high-end bartenders around the city have made so commonplace. Falai's bartenders weigh drink ingredients on little scales — because don't you just hate it when your Negroni is, like, .05 grams light on the Campari? — Alan Sytsma