Mucca stakes its claim in Little Italy with a reverence for beef and a dedication to Northern Italian cooking. Chef-owner Pasquale Martone, alongside Karine Massicotte, sources grass-fed cattle from small farms in Québec, dry-aging the cuts in-house for depth and complexity. The menu is tight and focused—antipasti, primi, and secondi—with organic lamb, rabbit, and coquelet joining the beef-heavy lineup. Handmade pastas, a separate gluten-free prep station, and vegetable-forward plates ensure that not everything revolves around meat. The wine list leans Northern Italian, covering Piemonte, Liguria, and Toscana, with bottles hovering in the $40-$60 range. Inside, it’s a crisp black-and-white dining room accented with emerald green, a long bar, and a glassed-in dry-aging room.