Inspired by the Italian-American cooking he learned from his mother and grandmother, but fully willing to borrow great ideas when he sees them in other traditions, Joey Campano has made Little Owl in NYC's Greenwich Village a destination dining spot. His meatball sliders—using his grandmother's meatball recipe– have been a hit since the place opened. But on the menu you'll also find the likes of roasted corn with chili sambal, fresh lime juice, and cilantro.

The restaurant is famed for pasta dishes such as ricotta cavatelli with tomato broth, bacon, and fava beans. But in this book, as at Little Owl, you can also find horseradish-crusted cod or a salad of spinach, avocado, and strawberries. There's an easy, low-key willingness to offer food that may not be strictly traditional but just makes sense.

Hardcover. Handsomely photographed in color throughout.