As a boy in Italy, Fabio Flagiello’s life was filled with family gatherings that centered around cured meats, aged cheeses, fresh pastas, and wine. As the chef at PastaVino, he recreates the food from his childhood for the masses, using fresh, organic ingredients that he sources locally or imports from Italy. For example, he slathers freshly made fettuccine with a rustic wild boar ragu. He cares as much about the restaurant’s wines as the food, carefully selecting vintages—including some biodynamic options—to stock the wine cellar. Like its menu, the restaurant’s decor blends the rustic with the modern, as evidenced by its exposed ductwork, brick walls, and glowing, LED-enhanced bar.