Alon Shaya partnered with F&W Best New Chef 1999 John Besh on this homey Italian restaurant in the Roosevelt Hotel. Shaya worked in kitchens around Italy for a year to develop the menu, which includes house specialties like limoncello, salumi and pasta. The pizzas are made in a Pavesi wood-fired oven with a rotating stone deck. He uses pecan wood in the Pavesi for pizzas like his cotechino, topped with oven-dried tomatoes, scallions and pork sausage.
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