Nodo Restaurant

The plates that emerge from chef Roberto Marotta’s kitchen look as though they were lifted from the pages of a glossy Italian cookbook: hearty wild boar gnocchi strewn with Brussels sprout petals, burrata salads with perfectly placed columnar basil leaves accenting red-and-yellow tomato crescents, stone-baked oval pizzas topped with rapini, Barese sausage, cherry tomatoes, burrata and pickled chilis.

Despite the Sicilian chef’s meticulous plating, each dish has that Nonna warmth. At Nodo, it’s all about straightforward Italian fare that showcases simple, high quality ingredients, many of which are sourced from artisanal local and Italian producers.

“We must have sampled about a dozen burratas before we found the right one,” says Gianmarco DeZorzi, one of Nodo’s three co-owners. The same goes for just about every ingredient on the menu at Nodo — from the lonza and cacciatore on the charcuterie board to the San Marzano tomatoes used to make the pizza sauce.

“The menu is a cumulative effort given that we all grew up in our grandmothers’ and mothers’ kitchens; chef Roberto takes these concepts and turns them into magic,” says Gianmarco.