Borgo Serves Wood-Fired Italian Cooking in a See-and-Be-Seen Space

"Borgo, from restaurateur Andrew Tarlow, is a love letter to Italian cuisine, with an ever-changing menu of starters, pastas, and mains that mostly come from the wood-burning oven. The space is architecturally dramatic, with arched entryways and greenery strewn about. There's also an outdoor garden space where you can pretend you're in a courtyard in Rome."

"The salumi starter with airy gnocco fritto and mostarda (a stunning pear compote with mustard), works impossibly well. Get the fettuccine, perfectly toothsome and served with a tender, velvety guinea hen ragu. Don't miss the fennel sausage with lentils, a humble-sounding dish that's a menu mainstay."

"If you could capture the ideal ambient noise of a restaurant, it might sound something like Borgo. As the host leads you through the space, you'll hear joyful conversations, the cracking of the wood-burning oven, and the clinking musical tones of a martini being stirred from a tableside cart. And there's a wonderful little reveal at the table - the name you've reserved under, written in marker as a sweet visual centerpiece."

Borgo serves Italian dishes centered on a wood-burning oven and an ever-changing menu of starters, pastas, and mains. The dining room features dramatic architecture with arched entryways, abundant greenery, and an outdoor garden that evokes a Roman courtyard. Signature dishes include a salumi starter with airy gnocco fritto and mostarda, a toothsome fettuccine with guinea hen ragu, and fennel sausage with lentils. The restaurant projects lively ambient noise from conversations, oven cracking, and tableside cocktail preparation. Seating works well for groups of four to six, and an off-menu pasta pomodoro offers a light vegetarian option. Wine director Lee Campbell curates recommended pairings.

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