APRILE RESTAURANT & MARKET – Restaurant

The Parmigiano wheel is the whole show. At Aprile, pasta is finished inside a hollowed twenty-four-month Parmigiano Reggiano then shaved over, a piece of tableside theatre Chef Ivan Holmquist has made the restaurant's signature. Around it sits a genuinely Italian menu: burrata with prosciutto, cherry and sun-dried tomatoes and basil; ravioli stuffed with braised short rib in red wine, mushroom and truffle; burrata agnolotti in basil-pistachio pesto with crisp guanciale; a house porchetta panino on rustic bread with its own jus. Daily-caught seafood gets a Mediterranean turn, and Basque cheesecake with pistachio gelato closes it out. Doral Italian, done properly.

Cuisine: Restaurant