Enzo is gone, but his restaurant continues on. Let your server put together an antipasti selection from the table in the dining room. One of my favorites is bucatini alla Enzo, which features fat, hollow pasta tossed tableside with prosciutto, peas, bacon and mushrooms plus a little sprinkling of freshly grated parmesan. All the ingredients meld together to flavor a buttery sauce that coats the noodles. With prosciutto and bacon in the mix the taste is a decidedly salty one, but not unpleasantly so. Because they’re so fat and unwieldy, bucatini noodles are impossible to be eat gracefully. So just dive in the best you can.Costaletta di vitello, was as good a veal chop as you’re likely to find anywhere in town. The thick chop was as tender as you expect a veal chop to be – and as tender as you are justified to demand at that price. It was cooked to a perfect medium-rare and seasoned with butter that had just the slightest hint of white truffle essence. Go before sunset and enjoy the gardens before going inside.