Restaurant Review: Borgo Is Worth the Trip to Manhattan
If you’re in the bar, or in the main dining room just beyond it, you might miss the kitchen’s wood-burning oven. It’s used to cook, among other things, the “focaccia Borgo,” which is not the lofty, bubbly slab you might be imagining but an unassuming disk of bronze-blistered flatbread that, like an Italian quesadilla, hides … Read more