Our kitchen crafts three unique plates daily, inspired by the freshest seasonal ingredients.
Seasonal Agnolotti
Copper Pan Gnocchi
Wood-Fired Focaccia
Filled with local squash and sage butter, finished with toasted hazelnuts.
Light potato gnocchi with slow-cooked oxtail ragu, served directly from the pan.
Freshly baked with rosemary and sea salt, served with our house-made olive oil.
Fifty portions rolled daily. When the tray is empty, we move on.
This is our commitment to zero-waste cooking and fresh, regional Italian tradition. Unhurried, authentic, and always seasonal.
The Pencil List
Our natural wine list is written in soft pencil because our small-producer bottles turn over every few days. Discover a new pairing with every visit.
From Piedmont to Provence, we source unique, low-intervention European wines that perfectly complement our daily pasta offerings.
Secure your table or pull up a stool at the zinc bar for a glass of Nebbiolo and today's specials.