Last year’s Best New Restaurant keeps us coming back, and quite often for the simple pleasures of the fettuccine bolognaise. The hardy bowl of homemade pasta comes with a meat sauce that’s both bold and delicate. The key: nuthin’ fancy. The completely house-made sauce includes finely ground beef, some white and red wine, a few secret ingredients (finely chopped celery, onion and carrots, OK?) and probably some other stuff that we failed to pry out of Chef Arno — all blended into a lush, tomato-ey nectar.
This article appears in Sep 12-18, 2007.
