A neighborhood kitchen serving hand-rolled pasta, blistered Neapolitan pies, and a wine list that will surprise you. Everything comes from within 200 miles.
Every morning starts at 5am with fresh dough. Vegetables come from the Hollow Creek farm across town. Our sourdough starter is nine years old and named Beatrice.
"Best pasta I've had outside of Italy. Beatrice the sourdough deserves an award."
— Julia P., Eater
"The tasting menu is a bargain for the quality. Marco stopped by our table."
— Devon L., diner
"Neighborhood gem. We come every anniversary since it opened."
— Aisha & Jon