Wine lovers know this place well. This is because the wine list is one of the best in the United States for depth of vintages and research. The markups are in line with the hotelier offer. But the merit for the success of Pelago as a point of reference for Italian cuisine in the U.S., goes above all to Mauro Mafrici, chef whose cuisine is brave, attentive and flavourful, very Italian in its clean fragrances. This year we recommend the veal-filled ravioli with pistachio sauce, and the classic trofie al pesto (with potatoes and green beans), an evergreen of Liguria cuisine. Among the mains, definitely the grilled octopus with sicilian vegetable caponata and grilled stuffed calamari with vegetables. Impeccable service completes the experience.