Ombra Restaurant Review: The team behind Acre went Italian with this adjacent offshoot, sizing down the plates for snacks and sharable versions of seasonal, Venetian favorites. Homemade sheep’s milk ricotta and tangy goat cheese balls with toast points; lightly char-grilled-octopus salad with crunchy celery and lemon; spicy pork sausage; and meatballs slow-cooked in a velvety tomato sauce are among the possibilities. Pair the slightly rich tastes with strong, classic Negronis, fruity Bellinis or a glass of wine from a thoughtful but casual list. Tiramisu leads the desserts along with tangy-sweet yogurt with fruit, walnuts and honey. Wood beams extending from the ceiling form semi-separations along the lengthy communal table flanked by private, cozy wooden booths at the front, and larger tables seating big, boisterous parties in the back.
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