Best Italian Restaurants in the U.S.
There are about 20 pizzas on the menu at any time, and their ingredients are a mouthful: Ipswich clams, garlic, oregano, Pecorino, and Parmigiano; squash blossoms, tomato, and burrata; or egg, guanciale, escarole, radicchio, and bagna cauda. And while pizza is in the name, it’s only part of the game at this two-part restaurant opened by renowned chef Nancy Silverton, Mario Batali, and Joseph Bastianich in 2006. Burrata with Tsar Nicoulai caviar; sweetbreads picatta; squid ink chitarra freddi with Dungeness crab, sea urchin, and jalapeño…you really can’t go wrong. And if you can’t choose and don’t want pizza, well, there’s always the five-course $69 pasta tasting.