Hours: Lunch, dinner: seven days
Open late: Saturday till 3, other nights till 2
Bustling enoteca from the folks behind Gibsons: classic Italian small plates, wine by the bottle and carafe.
Quartino takes its cue from Italys enoteche, wine bars that serve small plates of everything from antipasti to beef tenderloin. Chef John Coletta occasionally puts his own subtle spin on classic recipes but stays true to the main tenets of Italian cuisine: the best ingredients, simply prepared. Plates of thinly sliced sopressata, rich duck prosciutto, and soft, pungent mortadella come with garnishes of giardinera, jammy mostarda, and a sweet-and-sour cucumber sauce. Fried polenta sticks, served with a red pepper sauce, are perfectly prepared: crisp on the outside and soft and creamy inside. Homemade gnocchi didnt quite achieve pillowy transcendence, but a peppery arugula pesto invited forgiveness. Wines—many offered in the U.S. here exclusively—are available by the quartino (quarter liter), half liter, and carafe, and there are also plenty of options by the bottle. Expanded outdoor seating encompasses a second-floor veranda and first-story enclosed space equipped with TVs.
Payment Type: American Express, Diners Club, Discover, MasterCard, Visa
At this bustling enoteca from the people behind Gibsons, wines—many offered here exclusively—are available by the quartino (quarter liter), half liter, and carafe as well as by the bottle. —Heather Kenny