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Monastic white walls and plain, heavy wooden tables belie the over-the-top sensuality of the cooking at Sagra. This newish little neighborhood Italian joint (it opened in September of 2013) is now pulling diners from all corners of the city for food that’s lush, authentically Italian, super-fresh, and always changing—the chef’s menu is typed up daily to reflect what’s best in the market each day. When I was last here, that meant a surfeit of artichokes, which were used to marvelous effect as a tangy stuffing for ravioli, as a fried appetizer, and in a number of side dishes. Also marvelous was the tender–as–spring octopus salad; the hearty pork ragu over homemade tagliatelli; and an almond tart that was as savory as it was sweet.