Panella brothers’ creature runs at full speed. A legendary restaurant in central Rome (opened in 1922), much loved by Italian and international celebrities, who have adopted it as a favourite haunt, has opened an offshoot in New York seven years ago. It offers the same legendary dishes as its Roman parent, made mostly from the same ingredients, although the fresh produce comes from local farms. Furnished in Fifties design style, it has a stylish bar a truly and authentic Roman menu managed by Roman chef Emanuele Baldassini: pasta all’amatriciana, carbonara and a superb cacio e pepe, according to the traditional recipes or slightly reworked, with a careful eye to the selection of ingredients and presentation. Risotto only comes al dente, leave some space for desserts. Extentive wine list and attentive service.