Open since 2014, this osteria has become an area staple, thanks to its charming space and focused menu that displays a keen eye on hearty Piedmontese cuisine. The staff is as welcoming as the design, which features a garage-like glass façade, glowing bulbs that protrude from the walls, bare wood tables and metal chairs lining the floor.For starters, we’re partial to the thin slivers of poached beef arranged around a tangy tonnato, but just as tempting is the cauliflower and leek flan. Pastas are, of course, made-in house and the specialty is no doubt the tajarin, a plate of deliciously eggy noodles twirled high with a savory ragù. Other regional specialties include hand-pinched ravioli stuffed with la tur cheese as well as prosciutto-wrapped rabbit loin.