ell’Anima, meaning “of the soul” in Italian, not only warmed my soul, but upon entering this cozy dinning room, exuded a feeling of comfort. The menu was nothing short of genius - simple yet complex, while rich in textures and colors.

Dell’Anima marks the debut of Chef Gabriel Thompson, formerly chef of Del Posto and La Bernadin. Here, he has teamed up with Joe Campanale, former sommelier of Babbo, to create the perfect fusion of Italian food and wine.

The menu changes daily and is based on what’s freshest at the time. You musn’t be gastronomically shy, though- you won’t find chicken parmesan or spaghetti and meatballs here. Rather, the menu is regionally inventive, exuding a balance of creativity and modernity mixed with hearty rustic ingredients.

Not to be missed is the bruschetta platter which redefined traditional bread, tomato, basil and garlic with such amazing pairings as beets and pistachios. Another good pairing is the lilly confit- a mixture of wild onions, fresh chilis, olive oil and garlic. Each drew bursts of flavors and textures never before experienced in mere bruschetta.

The housemade pizzoccheri is a buckwheat-enriched tagliatelle pasta mixed with tender Brussels sprout shavings and diced potatoes in a brown butter sauce. This dish was a nice flavor eclipse, and by far my favorite item. When you think risotto, you think a heavy bowl of rice. Risotto also reminds me of Gordon Ramsay- the beginner chefs never seem to prepare it properly, garnering them a verbal beating (or a frying pan whipped across the room). But the risotto alla pilota, to the contrary, is served with house-made sausage and pecorino romano. Light as a feather, this dish maintained the perfect balance of smooth, creamy grain with a salty bite.