Fulton Five

This intimate ristorante is off the beaten path but worth seeking out. The small but sophisticated menu is Chef Brett Maynard’s riff on Northern ­Italian fare, and when he gets to the piatti (entrées), the music goes modern. Hitting the high notes are Braised ­Rabbit and Zucchini in a Prosciutto-vodka Cream and Porcini-Rubbed Beef Fillet with Par­mesan Polenta Cake.