Pulino’s in its opening week. It was amazing to think that the place was new, with the pre-patina’d decor and restaurant already at full capacity, the place seemed to have the absorbed energy of a 100-year old, neighborhood establishment. Vera and I happily sampled the cauliflower floret special, a fennel salad and mushroom wood-oven pizza, while Keith McNally, stationed in a corner booth, was working away (photo below). The servers made a great effort to make sure that you enjoyed your stay. See more photos of the space and food here.