Piatto Romano is located in Testaccio, the neighborhood where cucina Romana was practically invented—hence the abundance of offal on the menu. Start with one of the great daily specials like crispy artichokes and pair them with the miniature fried meatballs made from Italy’s legendary chianina beef. They also serve a fantastically-fresh salad with local mixed greens dressed in a zesty, light vinaigrette (yes, Italians do eat salads). Opt for the ricotta and visciole tart for dessert, and wash it down with a bitter shot of genziana, a gentian root liqueur made in the mountains of Abruzzo. It’s best for a long, mid-week lunch or a quieter dinner in their newly refurbished dining room.