Mozza's popular salumi bar nights have grown into a full-fledged restaurant. The name means “cleaver” in Italian, and indeed, here meat is celebrated in all its forms. Chad Colby is the chef behind Mozza's meat-curing program, and now his talents are on display in this small open kitchen. The star attraction is still the salumi, which is peerless in the city: 24-month-old prosciutto has a cheddar-like bite; fresh chiles spike a rustic salami. It's not cured, but the grilled 42-ounce tomahawk pork chop is a worthy splurge ($75), and hallelujah for simply prepared vegetables and fish. Wine pairings at $25, $50, and market price make drinking well easy.