At this restaurant in a corner of a 30,000-square-foot former warehouse, the food is Italian, mostly Ligurian, drawing from both the coast and the Alps of northern Italy.
By LIGAYA MISHAN, NY Times: Dining & Wine
Thu, 11/27/2014 - 3:50am
At this restaurant in a corner of a 30,000-square-foot former warehouse, the food is Italian, mostly Ligurian, drawing from both the coast and the Alps of northern Italy.