Just like at the original Roscioli, off Rome’s Campo de’ Fiori square, the walls at Roscioli New York are lined with jars, tins, boxes, and bottles filled with everything from dried pasta to preserved artichokes. Unlike in Rome, this Roscioli doesn’t have separate spaces for a salumeria, bakery, and wine bar. Instead, all three concepts are rolled into one. In the “upstairs” restaurant, which is located at street level, guests can order traditional Roman pastas, such as carbonara and amatriciana. Downstairs, there’s a tasting menu with two nightly seatings at 6 and 8:30. So far, the new format seems to be working—outside, just like in Rome, people are clustered on the street corner, waiting for a table. —Elena Clavarino

Elena Clavarino is a Senior Editor at AIR MAIL