Nicholas Stefanelli's Michelin-starred NoMa restaurant draws from his Apulian heritage with a tasting menu rooted in Southern Italian tradition — the burrata that arrives still warm, the orecchiette with broccoli rabe, the kind of focused cooking that rewards diners willing to commit to the full experience. The room is warm and intimate, the wine program is deep on small Italian producers, and the service knows the menu cold. Earned a Michelin star within a year of opening.