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The Bruno brothers (chef Antonio, president Gerardo and wine director Cosimo) go straight to the family farm in Campania to get top-notch ingredients for their high-end oasis in midtown. (Frette napkins and white-coated waiters signal that you"ll want to put this one on the expense account.) Luscious burrata (an extra-creamy version of mozzarella) pairs beautifully with prosciutto and figs, and an appetizer of octopus, potatoes and green beans is perfectly dressed in a basil-and-lemon puree. Delicate house-made scialatielli pasta is topped with clams, asparagus and tomatoes. The massive wine list includes plenty of hard-to-find Italian vintages.

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