Good luck snagging a reservation at Che Fico, one of the hottest new restaurants in the country since opening in March. In a roomy upstairs taverna lined with a charcuterie “locker,” a wood grill, a pizza oven, bright tiles, booths and skylights, Che Fico chef David Nayfeld turns out inspired house-made pastas, antipasti and charred sourdough pizzas. Christopher Longoria (formerly of 1760 and Aziza) likewise wows on the drink side, employing his signature use of herbs and produce in cocktails.
THE DRINK TO DRINK: Rosemary mixes equal parts rye whiskey with cabernet wine, given nuance from Cappelletti sfumato rabarbaro amaro, lemon and Angostura bitters.
KNOW BEFORE YOU GO: Don’t miss the fantastic pineapple, red onion and fermented chile pizza.