Porsena

Founding chef Sara Jenkins spends most of her time in her native Maine now, but her guiding presence is felt in the brash anchovy punch of the wilted escarole salad; the compulsively edible, spicy crumbled-lamb sausage with mustard greens that dresses her signature pasta; and in simple, hearty entrées like a Hampshire pork chop with cannellini and cavolo nero. Porsena started out as a self-proclaimed “pasta restaurant,” but has evolved into that rare multifunctional neighborhood joint that appeals to all ages and appetites — even one for Italianate avocado toast.