Italian eatery Palat opened in January 2018. Chef/owner Pippo Lamberti offers a small but robust selection of plates, including charred octopus with artichoke and rosemary pesto and beet ravioli complemented by goat cheese and hazelnuts. Lamberti, who hails from a family of restaurant owners in the Northeast, worked at Café Boulud in Palm Beach before launching Palat. The restaurant is located on a quiet street corner and features a large dining room that flows onto a patio. For now, weekend evenings tend to be busiest. Begin with a few crostini, prepared using Sullivan Street Bakery bread and topped with eggplant and truffle, or steak tartare with horseradish and egg. As for entrées, don't miss the sea-urchin/squid-ink pasta with crabmeat, one of Palat's most popular items. Mussels in a white-wine reduction with crème fraîche are another popular choice.