P. Franco

A delightful little gem I’m determined to come back to as soon as I can! The chefs change every few weeks, so I’d recommend following them and checking if the food is to your liking. The guest chef this time was Mitchell Damota and he worked absolute magic with an almost entirely vegetarian Italian menu - we started with bread topped with butter and anchovies and a purple artichoke and pear salad, both deceptively simple but carried a punch in term of flavor. We then had all three pastas - ricotta-stuffed balanzoni with butter and balsamic, chestnut trofie with marjoram, potatoes, and La Tur cheese, and homemade tagliatelle with a faultless cheese and truffle concoction. All were spectacular, but let’s say we finished that last dish in about 90 seconds. This was all topped off with whipped ricotta and sapa, or reduced grape sauce, that almost balsamic like. As expected, the wine selection was excellent and extensive. We went for a Portuguese orange wine with bright flavors that went really well with the food. The service was outstanding - so friendly, efficient, and knowledgeable. I absolutely cannot recommend this place enough!

Amazing wine bar collaborating with chefs occasionally. The staff is always there to give recommendations on wines. Either you want a rose/white/red wine and if you want a dry one, spicy one, etc The food! The food is delicious here. We tried all of the three pastas : I highly recommend the ragu one.