Cuisine(s)
Italian
Price Scale
$$
Description

One can pretty affordably assemble a giddy repast from some 10 varieties of salumi, several vegetable nibbles, a half dozen bruschetta, and a dozen or so pizzas at Bar Cotto, originally a sort of sister restaurant to Ethan Stowell’s late Anchovies and Olives. Toppings are beautiful on the pizzas—particularly housemade guanciale, mozzarella, and a sweet dusting of fennel pollen—but the crackly-pillowy-blistery crusts skew oily. Then there’s salumi with torta fritta (the hot, savory beignets Northern Italians melt their salumi around) along with a perky toss of, say, marinated beets with pistachios and golden raisins, and a nice, stiff (exquisite) cocktail. Via Tribunali alum Brandon Barnato recently took ownership, but don’t expect any drastic changes to the menu—though handmade pasta is in the works.

Meal Times
Dinner, Happy Hour
Good to Know
Reservations
Location