Of the many pastas on the menu at Osteria Morini, the Cappelletti ($18) are my favorite. This hot spot is packed to an unbearable crowd in the evenings; I prefer the lunch and afternoon hours, where at times, it's downright quiet. Warm and salty olive rolls, a long pour of olive oil, and plate of cappelletti were delivered straight my corner seat at the bar. They come just over a dozen to the order—al dente ravioli hats, glossy, earthy bites filled with creamy whipped mascarpone. They're marked with the distinctive essence of truffle, enough to keep you hungry for the next. Before you realize it, you've wolfed down the whole serving and the little bits of salty prosciutto. The bread is gone as well, the last tear used to soak up the warm melted butter. As for the serving size? It's enough to satisfy, but not stuff. Close on a sweet note—you can do no better than the Poached Pear Tart.
About the author: Originally from Honolulu, Kathy YL Chan writes A Passion For Food, where she chronicles her eats and travels adventures between Hawai'i, New York and beyond. She firmly believes that there is always room for dessert.