LaRina Pastificio & Vino

Like many an Italian spot, Giulia Pelliccioni’s latest is an homage to her grandmother Rina, who owned a pasta shop back in Rimini, Italy. With co-owner Roberto Aita (Aita Trattoria), Pelliccioni (the Mayflower) pulls influence from Italy’s pastifici (pasta factories) for this Fort Greene market-restaurant: Heaps of handmade ravioli, tagliatelle and buckwheat conchiglie are cranked out of the airy space, available for retail purchase or dine-in. Out of a semi-exposed kitchen, chef-partner Silvia Barban (Giovanni Rana) serves pastas à la carte or as a tasting of three, five or seven dishes, with options like squid-ink bucatini with anchovies, lemon gigli with duck ragù, and bollito misto with lamb tongue and pork sausage. Herbs from the lush backyard garden—outfitted with strung lights and metal chairs—make guest appearances on the plate and in cocktails, like the five variations of Negroni on offer.