Osteria Orzo 오스테리아 오르조

Fresh tajarin, aged and cut in-house, stays springy long after it lands, and the white ragu over it is dense with savory depth; fresh truffle is an add-on. For the beef carpaccio, Korean beef tenderloin is hard-seared, pounded thin and topped with arugula, balsamic and caramelized walnuts. The spicy crab risotto runs hotter than expected, with the rice still holding its bite. Calamari soaks in buttermilk to lose any fishy edge before frying, and the shrimp ravioli use a fermented dough that gives the wrappers a chewy, dumpling-like pull. From the bar counter you watch cooks pulling pasta and baking grissini. Listed in the Michelin Guide six years in a row, Osteria Orzo requires reservations and limits meals to 1 hour 30 minutes.