West Village Hotspot L'Artusi Opens Two Stellar Spin Offs

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West Village Hotspot L'Artusi Opens Two Stellar Spin Offs
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Cacio e Pepe Scone? Cacio e Pepe Broccoli? The L'Artusi team has you covered at their two new West Village spin-offs: B'Artusi and Via Porta.

I sat at a sidewalk table outside B'Artusi on a freakishly warm evening--they've since constructed a more "indoor-outdoor" setup--and my party of three made quick work of a fair chunk of the lineup. Small plates in general can be a bit precious, but everything we ate here felt hearty and came packed with big flavors.

The Ceviche, for example, arrived in a big pile, the fish firm and bright with shredded sweet potato, radish, and fiery chilis adding to the fun. I'm a sucker for anything with "Cacio e Pepe" in the title , and B'Artusi's grilled broccoli dish described as such did not disappoint. Also very good was the fully loaded Sicilian Chopped Salad, and the robust Lamb Meatballs, swimming in a spicy red sauce.

Even more exciting than any of that though is L'Artusi's new pastry and sandwich shop, Via Porta, serving takeout goodies from a separate storefront right next door to B'Artusi. Among the many the delights here: chef Janee Humphreys' wonderful Cacio e Pepe Scone, a perfectly-textured pastry--dense, crumbly, borderline dry but also somehow not dry at all--with baked-on pecorino romano and plenty of black pepper throughout.

And the sandwiches are spectacular, each one riffing on "some of our favorite dishes we've always had at L'Artusi," said Vigorito.

Via Porta is only open until 3 p.m., when the space gets turned over to the L'Artusi takeout and delivery team, but as hinted above, the pastries sell out much earlier in the day. There's coffee here, too, as well as a few "provisions," like L'Artusi Ragu and Nonna Rose's peppers, which come to us via Vigorito's grandmother's recipe and go great with focaccia.

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