Abigael Sidi wraps up her tenure as the Rag's UWS Dish columnist with a trip to Carmine's.

La Bomboniera’s Nutella bomboloni is served fresh and warm, causing the Nutella to spill out upon taking a bite.

I worried the dessert would be too sweet, but the strawberry jam in the crème fouettée brought enough acidity to level the sweetness.

The lobio, when presented to you, looks like a feast of its own, scintillating with colors and joy.

This sando was the closest thing to the French fraîsier (elevated strawberry shortcake) I had tasted this side of the Atlantic.

The dish has an addictive X-factor that's hard to describe: a mix of savory, sweet, and smokey flavors, plus perfectly executed rice.

The mortadella is combined with burrata, tomato, and basil, tucked between slices of crunchy bread and slathered with pistachio pesto.

I spotted a dish whose name is vividly etched in my memory, perhaps forever: fritto misto. I ordered it on the spot.

Never in a million years would I have imagined the steak would be this big or taste this good.

If these sensory units do indeed exist, mine are dominated by whichever variety is activated by lo mein.

The bite was rich, creamy and deeply savory, whereby the tangy sour cream blended perfectly with the hearty beef.

Overall, Parla’s pizzas were fire, and their square pies largely on par with the deliciousness of Mama’s TOO’s.

Epices Bakery first came to my attention when loyal reader (and arguably my fiercest critic), the (in)famous Jay, recommended it.

Cioppino originated when Italian immigrants at San Francisco's Fisherman’s Wharf would add some of their catch to a communal pot.

Of all the dishes I’ve covered for this column, Florentin’s white bean msabbaha might be most straightforward, yet it's super tasty and vibrant.

Back by popular demand, calories be damned, here's Onion Soup Battle Episode II, focusing on the consensus picks of readers.

Which of their classic 10 pies should I cover? Mama’s TOO! is unhelpful here as their actual motto is “Get’em all!”

“What makes it so special is its minimalist philosophy: no heavy gravies, no excess spices."

Whenever it gets cold -- really cold -- the virtues of onion soup outshine its caloric cost and you can enjoy it shamelessly.

Discuss flavors, textures, ingredients, technique, and even the shyest of the shyest will start sharing ever-so-tiny pieces of their story.