Buon Amici

Frommer's Review

The former C&C Pasta was sold, renovated, and reopened in 2007 with many of the same great Italian dishes, a new chef (Alfredo Lee, formerly of Spada), and the same charming waiter (Marc Andres from Switzerland) -- the result is that the homey, neighborhood restaurant remains. Buon Amici (which means "good sense") specializes in homemade pastas with big servings, though the night we dined there they allowed us to order half-portions to try as many dishes as possible. Other good bets on the menu: fresh, creative salads (especially the spinach with organic leaves, apple-wood smoked bacon, ricotta cheese, and sautéed mushrooms and walnuts), great appetizers (the beef carpaccio is divine), and excellent meat dishes. As we went to press they were still BYOB, with a $5 corkage fee per person.

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