From time to time, you find yourself in Union Square.
Passing through after a long day. Passing through after a short day. Passing through and stumbling upon an embarrassment of Italian riches.
Said embarrassment: brought to you by Tratto, a breezy new pasta-and-limoncello-forward establishment in the Marker hotel that’s open now and looks like this.
You may have stopped by when this space was BDK. You’ll notice it looks lighter now. Brighter. More accented with geometric tiles and art deco touches. They’ve also placed copies of this menu everywhere, which was a nice touch.
The chef from the Big Four created it and focused on sort-of-comfort-food dishes like fried chicken thighs, baked penne with eggplant and pizzas fit to share.
Perhaps you’ll grab a seat at the window-backed bar. Perhaps during happy hour. Definitely with the on-tap Castra Nicia with rye, vermouth and Averna. You could stay there all night. You could leave. You could even do a combination of those things.
But at some point, you should relocate to a cozy table for two under the line drawing of San Francisco and sample from the housemade “cello” program, which includes orange and grapefruit versions alongside the traditional limon. Relax. Be funny. Gaze into a lovely pair of eyes and say something charming in Italian.
Or just relax.
Passing through after a long day. Passing through after a short day. Passing through and stumbling upon an embarrassment of Italian riches.
Said embarrassment: brought to you by Tratto, a breezy new pasta-and-limoncello-forward establishment in the Marker hotel that’s open now and looks like this.
You may have stopped by when this space was BDK. You’ll notice it looks lighter now. Brighter. More accented with geometric tiles and art deco touches. They’ve also placed copies of this menu everywhere, which was a nice touch.
The chef from the Big Four created it and focused on sort-of-comfort-food dishes like fried chicken thighs, baked penne with eggplant and pizzas fit to share.
Perhaps you’ll grab a seat at the window-backed bar. Perhaps during happy hour. Definitely with the on-tap Castra Nicia with rye, vermouth and Averna. You could stay there all night. You could leave. You could even do a combination of those things.
But at some point, you should relocate to a cozy table for two under the line drawing of San Francisco and sample from the housemade “cello” program, which includes orange and grapefruit versions alongside the traditional limon. Relax. Be funny. Gaze into a lovely pair of eyes and say something charming in Italian.
Or just relax.
