Went back for lunch two more times, including our last meal in Rome, so obviously this is a new favorite. There's a lot of overlap in the menu with its sort-of-sister restaurant Roscioli, but it's much more comfortable.
Tied with Perilli for best carbonara of the trip. The waiter said this is identical to Roscioli's except that they use a slightly different kind of spaghetti. This version is more about the sauce, cheese, and balance, Perilli is more about the guanciale.
Burrata was great, super-fresh and creamy, as good as it gets. The lump is the knot of the enclosing skin, don't eat it.
Salad of shaved ovoli (Amanita caesarea), similar to raw porcini but a bit earthier. I preferred them shaved over octopus carpaccio at Pierluigi. http://foodtalkcentral.com/t/pierluigi-rome/1327
Smoked salmon with the only non-traditional use of puntarelle I encountered, dressed with balsamic and wild fennel. Delicious and unique. Gratuitous wasabi mayo on the side.
Pizza with chorizo of pata negra, which is basically the best pepperoni in the world. Fantastic.