The story
At Il Camino in Paris, Nicholas Traina and Alfonso Iannuzzi helm an Italian bistro-trattoria that honors both their training and the building's layered past. The space holds layers of history, having previously operated as a bird shop and later housing the Da Graziella pizzeria before becoming this current venue. The duo presents a bistro-trattoria concept that balances rustic Italian roots with refined execution. Their cooking emphasizes robust flavors and careful technique rather than excessive ornamentation.
The menu highlights vegetables prepared with intensity, such as braised artichokes finished with bottarga and lemony herbs alongside smoky carrots dressed in a red pesto of sun-dried tomatoes, pecorino, and pine nuts. Pasta dishes anchor the Italian kitchen, featuring homemade tagliatelle tossed in a rich Neapolitan tomato ragù built from slow-roasted beef, veal, and lamb rump. These preparations showcase a commitment to depth of flavor and substantial ingredients. Dessert arrives as a family-style tiramisu, serving as a comforting conclusion to the meal.
The dining room features cinematic white tablecloths and prominent Gilardoni ceramic tiling. Candlelight illuminates the space, complemented by the visible activity of the open kitchen. This blend of historic architecture and refined service contributed to Il Camino receiving a listing in Le Fooding. An Italian soundtrack plays softly throughout the evening.
Recognition
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