If you’re staying away from carbs, then you best steer clear of this restaurant too. But for everyone else, this tiny but mighty kitchen in South Philly is impossible to resist. Once a butcher shop that spanned three generations, the restaurant under Marc Vetri delivers a tight menu of handmade pastas. Think pitch-perfect cacio e pepe with tonnarelli or cloud-like orbs of ricotta gnocchi bathed in brown butter. Do you have room for mezzelune stuffed with sweetbreads and veal? Of course you do. End with a simple and satisfying scoop of ice cream.