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When Pepi di Giacomo and Luca di Pietro converted the East Village bakery that used to be Alcazar into Tarallucci e Vino, they went from selling coffee beans to brewing them. As American emissaries of Danesi, the Roman coffee roaster, they supplied Alcazar's beans, and when the space became available, they added a cozily rustic seating area and an excellent Italian-sandwich menu. Along with the namesake vino and tarallucci (the savory semolina cookies that accompany wine), you can sample an iced espresso, vigorously shaken in authentic Italian fashion, according to di Giacomo, who confides, "We're very picky about it." We bet. — Rob Patronite and Robin Raisfeld