New Year's Eve

Capodanno at Augusto is one dinner, one seating, and a menu that takes its time. Six courses arrive over the evening — culatello and figs to open, the pumpkin ravioli made one by one in the afternoon, a tagliata of Belgian beef, cheeses, a sgroppino to clear the palate, and pistachio panna cotta to finish.

Every course has a wine chosen for it, from the regions that made Italian wine worth talking about, imported by us. Glasses are refilled without asking; the room fills up, the music comes up a notch, and at midnight everyone stands.

The menu is served to the whole table, so the evening moves together. Forty seats inside, reserved in advance.