Zoe Becker

Picture the best Scotch egg you’ve ever had, but instead of an egg, it’s a buttery Castelvetrano olive. That’s the fried olive all’ascolana ($17). What’s not to love about thick slices of toasted bread topped with massive spoonfuls of butter and salted anchovies? Order the acciughe e burro ($18). The tonnarelli cacio e pepe ($27) is a fan-favorite. After a few bites, it does become one-note, though.

Via Carota is still, after 10 years, notoriously hard to get into. The lines are long, and reservations are scarce. But the hype is still warranted: The powerhouse West Village restaurant, opened by James Beard Award winners Rita Sodi and Jody Williams, is one of the best Italian restaurants in NYC. The food is simple and seasonal, and while yes, the pastas are fantastic, the real star of the menu is the selection of about fifteen rotating vegetables.

If the chakka ($24) isn’t on your table, you’re doing it wrong. Crispy jackfruit balls, which have the texture of tender pulled pork, are swimming in a rich cashew sauce. Don’t miss this, especially if you like spice. Yes, the iracchi pathiri ($27) is Instagrammable, with the branches (which the chef personally turns into serving dishes) that are a bit gimmicky. This rich appetizer of shredded beef atop fried rice cakes isn’t a must-order, but you won’t regret ordering it.