Farina

Reserve Powered by

Farina Review

Anyone who craves the Ligurian fare of Northern Italy—the home of pesto, focaccia, and delicate pastas—is bound to be pleased with the offerings at Farina (just prepare to pay top dollar). Here diners fill up on such iconic dishes as focaccia di Recco (paper-thin, pizza-like focaccia sandwiching melted stracchino cheese), handmade "handkerchief" pasta dressed with the city's best pesto, and pansotti stuffed with borage and ricotta. Those with slim pocketbooks should stay away from the very pricey secondi (Piemontese beef, Genovese-style fish stew) and instead choose from the regularly changing array of Ligurian carbs and small dishes of salads and seasonal vegetables. Sunday-brunch offerings sometimes include braised eggs with black-truffle butter or sunny-side-up eggs with pancetta. The interior is chic and eye-catching, with an urban crowd to match. The restaurant has opened a pizzeria around the corner that concentrates on southern fare, the Neapolitan style. It also has a coffee counter for morning wake-me-ups and a retail counter to buy pastas and its in-demand pesto sauce.