We are back in what is considered New York’s most famous Italian restaurant, with that classic charm, with the piano, dark and elegant tones, the flights of stairs, and well-spaced tables. The chef’s welcome is high standard, highlighting the excellent ingredients employed. These range from tomatoes to extra virgin olive oil. We opted for fresh and tasty raw pezzogna crudo. The agnolotti filled with rabbit, topped with a crumble of Taggiasca olives, boast a well-stretched thin pasta dough, while the taste was a little too mild. While the guinea-fowl alla cacciatora was good even if the taste of the peppers and celery was a bit dominant. This came with a spectacular gnocco alla romana, unusually used as a side dish for the guinea fowl, but that was very good. These semolina gnocchi are hard to find even in Rome! Service, as usual is high quality, polite and professional. The wine list is a journey through the Italian peninsula in all its breadth and depth.