Spasso (CLOSED)

Chef Craig Wallen, a veteran of both the Mario Batali and Michael White empires, brings his pasta-making bona fides to this rustic West Village osteria. The casual 65-seat eatery (from Choptank restaurateur Bobby Werhane) features a bright, open kitchen, where Wallen whips up hearty Italian plates, spotlighting noodles, cheeses and cured meats, all made in house. Choose from lusty offerings like ricotta strascinari (little ear pasta) with braised duck leg, maccheroni with lamb ragù, and house-made lamb sausage with tomato marmalade. To drink, there are are classic Italian cocktails and a wine list featuring 150 bottles, all sourced from the motherland.