Cooked slowly, served generously.

Puglian burrata, charred peach, basil, aged balsamic.

Veal and pork meatballs braised in San Marzano, pecorino.

Thin-sliced beef, wild arugula, capers, lemon, parmigiano.

Crisp calamari, shrimp, and artichoke with saffron aioli.

Cured meats, cheeses, honeycomb, olives, warm focaccia.

Hand-cut ribbons, butter, parmigiano, shaved black truffle.

Guanciale, tomato, chili, pecorino romano.

Tonnarelli, pecorino, toasted black pepper.

Squash ravioli, brown butter, sage, crushed amaretti.

Manila clams, white wine, garlic, calabrian chili.

Slow-braised beef ragù, béchamel, parmigiano.

San Marzano, fior di latte, basil, extra virgin olive oil.

Whole roasted sea bass, lemon, herbs, olive oil.

Dry-aged T-bone, rosemary, sea salt. Serves two.

Brick-pressed half chicken, salsa verde, roasted lemon.

Layered eggplant, tomato, mozzarella, basil.

Mascarpone, espresso-soaked savoiardi, bitter cocoa.

Vanilla bean cream, macerated summer berries.

Vanilla gelato drowned in hot espresso, toasted hazelnut.

Flourless chocolate almond cake, chantilly.

Aperol, prosecco, soda, orange.

Gin, Campari, sweet vermouth, orange peel.

Nebbiolo, Piedmont. By the glass.

Sangiovese, Tuscany. By the glass.