Palat

About

This neighborhood trattoria executes the fundamentals of Italian cooking with discipline—hand-rolled pasta, slow-simmered sauces, and wood-fired pizzas with properly charred crusts that speak to Neapolitan technique. The wine list skews toward small Italian producers, the kind of selection that reveals an owner who sources directly rather than through distributors, and the dining room carries the comfortable clatter of a place that prioritizes regulars over Instagram moments.

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