In a city where tradition reigns supreme, the success of this deeply original restaurant, which occupies two floors in a residential area, feels like a sign of change. Bearing the nickname of chef Antonio Ziantoni, an alum of Anthony Genovese's Il Pagliaccio, it has a feel for unique ingredients combinations that are displayed in dishes such as oyster, tendons and cruciferous vegetables or risotto with buffalo mozzarella, lemon and gentian. While the descriptions might sound quite daring, the execution is always flawless, and pleasure is consistently at the center of the experience.