Il Corso

This spectacular eatery is still first class and still small and intimate in a deal-making way, with food that stands apart from the Italian crowd. The big, beautiful rib eye lies on a bed of arugula, and veal piccata is paired with mushrooms and Asiago cheese. Risotto with fresh radicchio and shrimp is well worth its 20-minute preparation time. Chef Mario Di Chiara even manages to turn a mixed-vegetable appetizer into something special, topping asparagus and zucchini with crumbled goat cheese and a drizzle of truffle oil. The incredibly creamy tiramisu, served in a wine glass, is a happy ending.