Love you, Lilia

If you can wrangle a reservation at Lilia, this place is not to be missed. The interior of the restaurant may be simple, but the dishes are anything but. You will find yourself wanting to try one of everything from the menu, but unfortunately, to maintain that #summerbod you should limit yourself to my top picks:

Prosciutto is served with fresh Italian bread and a mustard seed dip. This was the perfect starter to prepare your taste buds for what’s to come.
Cacio e Pepe Fritelle are out of this world. Chef Missy Robbins (#ObamaApproved)put a bold spin on the classic cacio e pepe dish that has been circulating the internet for months now. For a fried, cheesy fritter, these were very light and airy; not what I expected, but better.
Mafaldini is the most popular of them all. If you love the bite of peppercorn, this dish is for you. The texture of this pasta keeps all of the flavors stuck to each noodle. It’s also very photogenic!
Agnolotti is a sheeps milk cheese stuffed pasta was a welcomed change to the traditional savory ricotta stuffed pasta. It was sweet and creamy.
Apple Ginger Crostata was crispy on the outside, filled with apple slices, and topped with homemade whipped cream. In the filling, the ginger complimented the apple perfectly, giving it an extra burst of flavor.
Olive Oil Cake is easily the best I’ve ever had. It had hints of citrus and was the perfect, fluffy consistency. It’s basically a pound cake on crack.