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View profile. Report Food,service,views were just perfect. A wonderful night, Thank you.

Natalino Otto

Report 9. Wonderful meal and service - will be back. Report 5. We attended for an anniversary but whilst the hostess commented on the occasion we were not particularly well placed or there was no recognition of the occasion again. Poor show.

Staff were attentive and outlook is beautiful! Amazing service always. Report 3. Scallops were over cooked and the veal was very under seasoned.

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Overall it was underwhelming for the price. The seafood is all sustainable and the meats are hormone- and antibiotic-free.

Moreover, the pasta is made in-house from OO semolina flour. Thus, the products are of very high quality and the execution of the dishes follows suit. The interior is romantically lit, a combination of dark woods and brick. An open kitchen fronts the restaurant and there are seats overlooking the cooking area so you can watch the chefs strut their stuff. The ceiling also is wood with a colorful sequence of stained glass in the center.

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Lanterns and small glass-enclosed wax candles add to the look of an old Italian osteria. One can choose from 10 different antipasti.

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During a recent visit, we opted for the polpette — five small, fairly dense pork and fennel seed meatballs surrounded by a pool of house tomato sauce with brisk acidity. Shredded parmesan was sprinkled over and around the meatballs.

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Four fresh pastas were available — all of the shapes unfamiliar to me. Casarecce are described as small scrolls with a twist; the one we selected, mafaldine, are long flat noodles with frilled sides enabling each strand to take up additional sauce.

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The pasta was tossed with a long simmered lamb shoulder ragu and radish greens, while a tangle of fried leek strips sat atop the mound of pasta. The pasta itself had an excellent texture and there was a lovely combination of intertwining complimentary flavors. The piece de resistance was undoubtedly the braised short rib — two succulent pieces of boneless beef, tender as can be and chock full of intense flavor with little, if any, fat to be found. The meat was surrounded by a sweet carrot and fennel coulis and sat atop a creamy farro risotto dotted with green beans and pickled carrots.

This dish had beautiful visuals and a textural and flavor profile that was nothing short of triumphant. A glass of Nebbiolo from Piemonte was a perfect accompaniment.