Focaccia, cheese and cured meat on a wooden board

The menu

One page of food, one page of wine, printed this afternoon. If it is here, we are proud of it.

To start

Antipasti

Focaccia di Recco

Paper-thin, stracchino, rosemary oil

$9

Burrata & peaches

Charred peaches, basil, aged balsamic

$18

Polpette al sugo

Beef and pork meatballs, ricotta salata

$16

Carciofi fritti

Crisp artichokes, lemon aioli

$15

The board

Focaccia, taleggio, coppa, olive tapenade

$24

Rolled at 4pm

Pasta

Tagliatelle al ragù

Six-hour beef and pork ragù, grana

$26

Cacio e pepe

Tonnarelli, pecorino, cracked black pepper

$23

Spaghetti al pomodoro

San Marzano tomatoes, basil, good olive oil

$21

Pappardelle

Braised short rib, gremolata

$29

Tortelli di zucca

Squash, brown butter, crispy sage

$25

From the fire

Mains

Branzino

Whole roasted, salsa verde, charred lemon

$34

Pollo al mattone

Brick-pressed half chicken, chili honey

$28

Bistecca

16 oz ribeye, rosemary, made for sharing

$58

Melanzane alla parmigiana

Eggplant, tomato, mozzarella, basil

$24

Stay a little longer

Dolci

Tiramisu

Espresso-soaked savoiardi, mascarpone, cocoa

$12

Panna cotta

Vanilla bean, macerated cherries

$11

Torta caprese

Flourless chocolate and almond, sea salt

$13

Affogato

Fior di latte gelato, hot espresso, amaretti crumb

$9

Cantucci e Vin Santo

Almond biscotti and a pour of Vin Santo

$14

Tell us about allergies, we take them seriously. Corkage $25, waived on Tuesdays.

Spaghetti al pomodoro twirled on a fork
Spaghetti al pomodoro, rolled at 4pm
A square of tiramisu dusted with cocoa
Tiramisu, the one dessert that never leaves
Red wine being poured into a glass
Sixteen wines by the glass

The wine list

One page, always right

Small Italian growers, poured honestly. If you cannot decide, ask what the room is drinking.

Bottles lined up on the shelf behind the bar

By the glass

Tonight’s six, from a rotating list of sixteen.

Nebbiolo, Langhe ’21

Roses and tar, the regulars’ pick

$16

Etna Rosso ’22

Volcanic, light on its feet

$15

Chianti Classico ’20

Cherry, leather, a Tuscan evening

$14

Primitivo, Puglia ’21

Dark, generous, dangerously easy

$12

Vermentino, Sardinia ’23

Salty, cold, made for antipasti

$13

Franciacorta Brut

The better answer to prosecco

$17

By the bottle

A short list that changes with the seasons.

Red

Nebbiolo, Langhe ’21

The glass pour, by the bottle

$58
Red

Etna Rosso ’22

Nerello Mascalese from the volcano

$62
Red

Chianti Classico Riserva ’19

Sangiovese with some patience

$70
Red

Barbaresco ’20

Nebbiolo dressed up for dinner

$88
Red

Barolo, Serralunga ’19

For the long table

$110
Red

Brunello di Montalcino ’18

The special occasion answer

$135
White

Vermentino, Sardinia ’23

Salty and cold, order it first

$48
White

Gavi di Gavi ’23

Cortese, lemon and almond

$52
White

Soave Classico ’22

Garganega, honest and dry

$46
White

Fiano di Avellino ’22

Richer, hazelnut and pear

$56
Sparkling

Franciacorta Brut NV

Bottle-fermented, fine bubbles

$75
Sparkling

Prosecco Col Fondo

Cloudy, dry, a little wild

$50

Half-price bottles every Tuesday. The full cellar list lives behind the bar, ask to see it.

Hungry now?

Tables go fast after seven. Booking takes thirty seconds, and walk-ins are always welcome at the bar.

Reserve a table