Pete Wells Visits Sessanta: NYT Review

The main man who presides over all things food for NYT review has made his mark on Sessanta and L’Amico.

Main dining booth

“The struncatura spaghetti, with its intense multigrain flavor and rough surfaces that catch the sauce of anchovies in a fermented-fish paste called neonata, could have come straight out of a Calabrian kitchen. Was the sandwich of caciocavallo and thin slices of tender beef tongue a less gnarly version of Sicily’s spleen sandwich, or its own thing? Either way, it was a meaty thrill, like the roll-ups of scallions and lamb belly run through with a skewer and crisped on a griddle.” – Pete Wells, New York Times