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The 70-seat space, formerly Zitoune, is dark and rustic and, maybe as a concession to the Meatpacking District crowds, equipped with a DJ booth. Chef Camillo Bassani cooks Italian cuisine with international accents: carpaccio or oxtail soup to start, followed by amaretto-pumpkin stuffed tortelli or pan seared monkfish with honey mustard and crispy leeks. Snag one of twenty-five sidewalk tables and choose from the 200-strong Italian wine list.

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