Luc and Liz Meyer, the culinary pair who gave Vail the Left Bank and other standout restaurants, have partnered with chef Simone Reatti and restauranteur Mira Hozzova to transform the storied space vacated by Campo di Fiori into a wildly popular trattoria, where everything from the scratch-made kitchen elicits raves. Must have: gemelli alla vodka with paper-thin prosciutto that melts on the tongue with a finale as ethereal as the house tartufo on a hot summer day.