At the most Italian-influenced of the restaurants she shares with husband Josh Loeb, Zoe Nathan tops artisan bread-like pizzas with pork-belly sausage or an abundance of wild mushrooms. Honey-date butter drips off chunks of vanilla-painted butternut squash. A tangle of wild arugula cradles a briny trifecta of fried capers, Parmigiano-Reggiano, and anchovy dressing. On any given evening the communal tables and the marble counter are an ebullient mess of crumbs, half-full wineglasses, and happy chatter. And that's before dessert.