As its name implies, the focus of this blue checker–tabled trattoria in the new Thompson Hotel is on seafood pastas and fish. Early favorites include the ruby red shrimp in fettucine with a butter lemon sauce and the sweet little neck clams sautéed in white wine and garlic. Don’t discount its meat offerings though: Roman-style braised chicken thighs are peppered to perfection and malfatto pasta with braised suckling pig and arugula is, well, amazing. Maialino means “little pig” in Italian so if you’re up for it, order the slow roasted suckling pig for two ($74). You won’t be disappointed. Be sure to save room for the tiramisu. As with most hotel restaurants, it’s also open for breakfast and lunch.