Fornelletto (CLOSED)

Situated in an underground space in the Borgata, this is chef Stephen Kalt’s diverse spin on the enoteca concept. There’s plenty of hearty fare suited for cold weather, like any one of a baker’s dozen pastas—try the ravioli del plin, stuffed with an unorthodox mix of artichoke, peas and arugula, and plated with a poppy-seed-and-montasio-cheese sauce. It’s also worth noting that among its 12 restaurants, the Borgata houses the closest Wolfgang Puck restaurant to NYC.