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Jonathan Boncek

This former storefront-turned-hip neighborhood trattoria has a wood-fired oven and knows how to use it. Along with tempting starters like warm homemade sourdough bread or charred cauliflower florets with savory mushoom XO sauce, the menu features a trio of pastas, plus an array of creative Neapolitan-style pizzas. Feeling adventurous? The Cheli offers a tomato base with lamb sausage, tangy pickled peppers, honey, and za’atar. There’s a bagel brunch on Sundays, plus Renzo offers one of the area’s largest selections of nat wine. —Vanessa Wolf (Dish, Winter 2020)

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Hours: Serving Dinner (Tues.-Sat.)

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  • Jonathan Boncek
  • Jonathan Boncek

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