Emanuele Bugiani brings to the Lower East Side dishes from his family’s Tuscan restaurant in Pistoia, near Florence, that has been open since 1890. The new restaurant offers dishes such as Crostone Fagiolino, with chicken liver, prosciutto cotto, and mushrooms, and a variety of dishes with freshly made pasta, such as Tagliatelle alla Checco, with beef ragout, green peas, and heavy cream.
Open Tuesday through Sunday from 6 p.m.
647 E. 11 St. (at Avenue C)
Lower East Side