Founded by New York transplants who grew up eating Italian food, this SoHo restaurant prides itself on using organic, all-natural produce sourced from local farmers wherever possible, as well as meats, poultry, and eggs that are hormone-free. Many dishes on the menu stem from recipes used in co-founder Rob Spina's family restaurant back home (photographs of his grandfather adorn Posto Pubblico's walls), and the mozzarella is made here from scratch. Specialties include homemade bread, various pasta (like the Ravioli Calabrese), veal meatballs (their biggest seller), homemade sausage and peppers, chicken parmigiano, and grass-fed New York strip steak, but there are also daily specials to consider. The restaurant itself, with a casual and relaxed atmosphere enhanced by brick walls and a tiled floor, is an inviting neighborhood establishment, whether for breakfast while perusing the newspaper over a cup of coffee and homemade granola, a quick lunch sandwich, or a full-blown dinner with wine. And unlike most Hong Kong restaurants, service charge is not included, letting you decide how much to tip.
- Beth Reiber