Agnolotti

"No. 246 makes all of their pasta in-house, and it shows. The best agnolotti I’ve ever had was at No. 246, stuffed with a sunchoke purée served in a shrimp broth. The preparation and ingredients change depending on the season, but it's always delicious."

"Genius is all I can say about this dish. The fresh-made pasta is tossed with oyster mushrooms and roasted sweet corn kernels in a corn milk broth, then topped with tarragon and a dollop of goat cheese. It’s a great appetizer or an accompaniment to any main dish."