Osteria Tulia

The first dilemma: Sit al fresco and people watch along busy Fifth Avenue South or enter the embrace of "farmhouse chic" indoors, where repurposed barn wood creates warmth and character? Then the food ordering decision! The lunch menu may be small, but it is also packed with wow. Chef Vincent Betulia makes everything himself - from the pancetta on the duck liver crostino to the fennel sausage with Tuscan white beans. Pizza ranges from classic tomato with basil and mozzarella to A Night in Naples - fennel salami, caramelized onions, Fresno peppers, tomato confit and mozzarella. Even the ham and cheese panini has a twist, made with prosciutto cotto and fontina cheese.