Sempre Oggi serves up elevated Italian dishes like Castelfranco with caciocavallo and fava puree with Swiss chard, overseen by chef Phillip Basone, offering a vegetable-focused menu with in-house pasta.
Sempre Oggi fills a niche in the Upper West Side scene, reminiscent of its predecessor, 'Cesca, which combined solid food with an Upper West Side feel, attracting diverse patrons including mainstream media and tattoo artists.
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