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The chefs at the Jordaan's superlative Italian restaurant make almost everything on the premises, from the organic bread to the pasta, which comes in myriad shapes and colors. The vaulted restaurant leads on to an open kitchen that operates like clockwork, with piles of carpaccio, mixed salads, fettucine with artichoke, seafood risotto, veal cutlets, and chargrilled steaks constantly pouring forth. Recently quibbles about the service have crept into reviews but my last visit there was as good as ever. While the tasting menu is a little pricey, it's possible to eat comparatively cheaply, and very well, from the à la carte menu.