Dragoncello

The first thing you notice about this elegant, upscale Italian is its size. With two Sardinian chefs in the tiny open kitchen & just two staff out front, the cute, cosy dining room trades on its chi-chi vibes. Seafood gets top billing on a deceptively simple menu: ‘octopus & potatoes’ comprises a beautifully constructed potato cake, topped with tender morsels of pink-tinged cephalopod, while the signature dish of linguine with lobster is enhanced by an aromatic bisque of deep complexity. Meat combos tend to keep things simple – perhaps pork belly with broad beans or traditional veal milanese – & pasta is made in-house (pappardelle with hare ragù, for example). High-quality ingredients mean high prices, & it’s easy to rack up a hefty bill, particularly if you dip into the all-Italian wine list.