Benito One is the definition of a New York City old-school Italian restaurant. You’ll often find owner James Bari seated outside this small eight-table restaurant which dates back to 1968. In Manhattan’s Little Italy, multiple dining rooms and seating capacities over 100 are the norm. But Benito One feels intimate and exclusive without any pretense.

Inside, the walls and tablecloth are as red as the marinara sauce that you can’t leave Benito One without trying. The menu has grown quite a bit since 1968, but the carciofo ripieno (stuffed artichoke) and Veal Benito date back to the beginning. The latter is a plate of thin veal medallions and chopped asparagus in a medium-thick marsala sauce topped with shredded basil.