 This place is part butcher shop, part deli, and part café. Behind the counter displaying house-cured meats and olives and fresh mozzarella one may on occasion find Armandino Batali, whose mission is to preserve the past while promoting pork. We never mind waiting at lunch for rustic sandwiches filled with fresh sausages; braised porchetta with cracked fennel and black pepper, stuffed with meatballs; or braised oxtail. We nosh on antipasto plates of sopprasata, finocchiona, beef tongue, lamb prosciutto, and such. Good bread, quality olive oil, a selection of house wines and interesting conversation complete the meal. |
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