Agnolotti, Spago

The half-moon-shaped pockets are made in-house, with chef Eric Klein using 26 egg yolks in each batch of fresh pasta. The filling might be corn, pea or mushroom, depending on what is in season. They come 15 to an order, drizzled with rich Parmesan butter sauce.

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‘Gimme the Usual’

Cocktail Culture

‘Gimme the Usual’

By Xania V. Woodman

If you’re doing your sworn duty as a regular bar patron, one or more bartenders somewhere in this town should know your flavor and spirit preferences. More than just reflexively reaching for your usual as you file through the door and claim your usual seat, he or she should be able to guide you to similar drinks that might appeal to you or, under the best of circumstances, even create something original just for you. Me, I’m an easy mark: whiskey, artisan liqueurs and Italian amaros, stirred Negronis on the rocks with plenty of Campari and, more recently, craft beer.

DTLV

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