By chef Ignacio Mattos, it’s just great,.

Neighbourhood bar

Been going here a long time. Solid Italian spot with freshly made pasta. Get the cavatelli with Sausage.

I discovered the Frick my first week in New York, during a heat wave in August. The galleries were surprisingly empty, with only the occasional visitor strolling through the rooms, gently creaking the floorboards. I stood for a while in front of the Bronzino, a portrait of a boy standing against a background of green drapery, and then sat in the courtyard for a long, cool hour.

The perfect pizza in my books. Felt like a sweet spot between New York style pizzas and the classic Neapolitan