Roscioli

Everybody and their mom might’ve told you to go to Roscioli while you're in Rome. Beyond being extremely difficult to get into, lately we've found the quality has slipped—maybe that’s just what happens when you expand and open a restaurant in NYC. Instead, visit its little sister bakery, Antico Forno Roscioli for quick slices of pizza, supplì, and panini.

If you do end up going, start with the burrata with sundried tomatoes or thinly-sliced mortadella and parmesan, followed by their cacio e pepe and spaghettone with butter and anchovies (or fish roe, if it’s available).

So long as you don’t mind hearing what the table next to you thought of their Vatican tour, try for one of the tables that fill up the narrow top floor—there are a few right against the deli counter that’s filled with gorgonzolas and prosciuttos. And if you do mind, aim for the downstairs dining room or the less-chaotic bar in the back.