Where We’re Eating: Biba

A new offering from the folks at Tria

Tria’s handsome new 32-seat outpost offers an edited version of what everyone already loves about its bigger locations: snacks, wine, cheese and beer. Here, you’ll find small-maker pinots, charcuterie (including prosciutto cut to order on a bright red Emilio Miti slicer), and new items like heady beef carpaccio with pecorino tartufello and arugula, and a tiny cast-iron pan of bubbling-hot, über-rich truffled egg, mushrooms, spinach and fontina. For dessert, there are Éclat chocolates. What else do you need? ‘

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