Aldo's Ristorante Italiano
Unless you've been there, it's hard to grasp what distinguishes Aldo's from its neighboring Little Italy restaurants. A lot of it has to do with chef Aldo Vitale's craftsmanship and his insistence on using locally purveyed ingredients, and on how you swell you feel in the double rowhouses' various Italianate rooms, all of them crafted by Vitale himself. Regulars have their favorite tables, waiters, and dishes. Aim high and fat: The tournedos Rossini gilds a filet mignon with foie gras, black-truffle oil, porcini, and wild mushroom sauce.