2006 BEST Italian Restaurant
Time and again, Via Matta floors us with its marvelous interpretations of Italian standards: The prosciutto is accented with creamy homemade ricotta and piquant (not to mention addictive) pickled vegetables. The greaseless fried baby artichokes are almost dainty. And the pasta—oh, the pasta! While it’s tempting to order the justly celebrated Bolognese (again), adventurous diners will be rewarded with more daring options like the rabbit-stuffed tortelli with fava beans, pecorino, and mint.
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