Hersh’s

If they can, they make it or smoke it or pickle it or infuse it themselves. From mozzarella to ricotta to gnocchi to Italian sausage to fig rye to vin d’orange, they produce it there. Their menu is designed to be shared, because why taste one delicacy when you can taste six? They venerate the Italian food ethos because of its emphasis on tradition, on seasonality and on the joy and camaraderie of the table.