Fodor's Expert Review Gianna

An evening at this corner restaurant combines a sophisticated night out with nourishing, down-to-earth food. Chef Rebecca Wilcomb, the former James Beard Award–winning Chef de Cuisine at Herbsaint, named the restaurant after her nonna, who is also responsible for the menu’s tortellini en brodo recipe, a hearty-yet-light favorite from Northern Italy. Elsewhere on the menu, Wilcomb draws inspiration from seasonal ingredients found at local farms. The five-course “Feed Me Menu” makes for a festive group meal, served family-style with optional wine and digestif pairings.