Rufus

Chef-driven Italian contemporary cooking in Roma Norte, led by a chef inspired by travels across Italy and Europe. The menu centers on fresh pasta, Neapolitan-style pizza with a 72-hour fermented dough, and high-quality meat and seafood preparations. The crab pasta earns repeat orders for its creamy, buttery execution, and the pork belly skewer delivers perfectly crisp fat alongside tender meat.

The space is small and tables sit close together, so expect a cozy setup. Open Tuesday through Saturday 2pm to 11pm, Sunday 1pm to 6pm. Reservations available via OpenTable. The pistachio ice cream dessert is a signature closer, though the brownie with hazelnut gelato is the stronger choice.