Crit­ics’ choice: Three new ways to eat Ital­ian

The Week (US) - - Leisure -

Brooklyn oc­ca­sional mis­fires—de­serve like praise. Just be aware that Lom­bardo likes fiery spic­ing; “Amer­i­cans aren’t ac­cus­tomed to this many chiles in their Ital­ian food.” 438 Selden St., (313) 315-3992

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