This marble-and-wood room on the fringes of the Financial District distinguishes itself from nearby Terroni with its Northern Italian sensibility. Executive chef Doug Neigel runs his kitchen confidently, routinely turning out refined plates. A starter of seared scallops is delectable on its pile of lightly dressed Brussels sprout and celery leaves and cauliflower purée. The stunner of the meal is a juicy roast chicken breast and fregola dripping with a rich, nutty cream sauce. Its side of kale is done to the perfect tenderness and set off by crumbles of charred pancetta. Terroni wins on the pizza front: Mercatto's crust is dry and bland. Desserts—mostly items like cannolo and tiramisu—are competently done, but not worth the caloric splurge. The exquisite 400-bottle wine list runs from Piedmont to Mount Edna, and the servers know every inch of it.
Neighbourhood: Downtown Core
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