Dopo

Dopo Restaurant Review:

Dopo accommodates about 60, but devotees still queue up on the sidewalk each evening, wine glass in hand, for a coveted seat. It’s easy to understand why. Chef Jon Smulewitz, formerly a cook at Oliveto, presents inspired Sicilian food in a warm and friendly space. The small menu of antipasti, primi, secondi and an optional tasting menu changes daily, showcasing the best of the market. Options might include arancini, various crudo, primi pasta dishes such as cavatieddi with pork ragù, seasonal soups or a simple salad of locally grown arugula topped with thick shavings of Parmigiano and a bright dressing. Be sure to order a crispy pizza from the wood oven; even the most basic combination of mozzarella di bufala and basil is a revelation. The menu is supported by a small wine list showcasing good bottles from (mostly Italian) small producers, and it’s easy to find a selection to pair with your meal. Desserts are simple but not boring, often including a bracing lemon tart and a rich chocolate-almond torte.