Corio

Uploaded into University City’s shiny new “innovation district,” Corio starts with traditional Italian-American dishes then quickly starts innovating. You could opt for the Margherita pizza, but why not try a pie topped with rabbit with pizzaiola? Or guanciale with sweet peaches and Taleggio cheese? Says Craig LaBan: “There’s a steady boldness I admire about chef David Feola’s food, even if he sometimes overcomplicates things or takes dishes in odd directions.” Corio’s biggest pasta hit, meanwhile, is the chicken riggies, a hearty mound of pasta tubes in a zesty ragù of braised chicken thighs and blush sauce spiked with cherry peppers, mushrooms, and olives.