The location was actually inherited from another Italian restaurant, Lambretta, and Nodo hopes to break the Curzon Curse that hangs over this particularly high-turnover corner. Two kitchen areas are visible from the dining room.
Their own design incorporates lots of salvaged items and has a clean, easy, comfy feel.
An upstairs yoga studio has been transformed into a second-floor 40-seat dining room with its own dedicated bar.
This second floor also encompasses a private dining room seating 14.
Arancini Siciliani ($9) are rice balls with a crispy coating of Italian breadcrumbs filled with molten mozzarella, peas, and a ragu di carne of beef, pork and veal. Their distinctive cone shape is apparently what makes them "Siciliani."
Garganelli ($18.50) is a vegetarian pasta option that sees peas, garlic, cauliflower, fontina and breadcrumbs bound together into a gratin-like consistency for a sort of veggie pasta al forno. The result is luscious, toasty and a little sweet.
The Delia is the veggie option out of two choices for $18 calzones. Scratch dough is stuffed with a little pesto, a little light mozzarella, eggplant, and lots of tangy goat cheese.
The dough is crackly and elasticky with a good char on the outside, and a final hit of olive oil on top and a swipe of pesto on the plate set everything off just right.
A Marzocca ($15) is deceptive, the booziness of Cynar hidden under layers of sweet, tropical pineapple, freshly squeezed lemon, and melon liqueur as well as a fragrant rosemary sprig garnish.
Opt for a frothy cappuccino ($4.50) if you're not the cocktail type, or to end your meal. A crunchy, sugary little nodini cookie accompanies.
There are no standard entrees on the menu here like there are at the other locations; instead there are constantly changing soup, risotto, meat and fish features.
Nodo also has a gelato parlour extension in the form of Piccolina Gelato on King West, and should have an alleyway here selling the same gelato as well as a patio in the summer.