This Flatiron newcomer provides succulent pasta and easy bites. Chef Jared Sippel comes from Frasca, the western outpost of Friulian cuisine in the United States. So does Erica O’Neal, who handles the wines, stacking the list with Italian whites, along with wines from contiguous countries (don’t miss the Kozlovic Malvasia from Croatia’s Istrian peninsula). The rumbling amaro cart O’Neal shepherds through the dining room will end the evening with a beautiful flourish. Pro tip: The frico paired with friulano is a must.