Fossetta

Fossetta anchors the Lower East Side with a Mediterranean-inflected Italian identity that prioritizes the hearth in New York. The kitchen’s dedicated focaccia program utilizes a signature sourdough starter to produce airy, dimpled slices, often lacquered with whipped ricotta and hot honey or a pungent garlic cream and fontina. Technique shines in the rigatoni with chicken livers, where the offal is transformed into a velvety, marsala-enriched sauce that clings to the handmade ridges. Texture is a focal point, from the polenta-battered calamari’s delicate crunch to the gelatinous, charred snap of fried pig ears served with a sharp onion agrodolce. Aromas of toasted coriander and garlic confit emanate from the smashed eggplant, while the pork belly porchetta is slow-roasted with sage and fennel to achieve a succulent, herb-scented core. This is soulful, technique-driven cooking that balances rustic tradition with vibrant, acidic profiles.