Pay when you check out. Tips are split among kitchen and front of house. Allergies — type a note at checkout.
Pugliese burrata, Hudson Valley peaches, toasted pistachio, basil oil.
Yellowtail, citrus, espelette, olive oil, sea salt.
Sourdough from our own starter, hearth-baked. Cultured butter, flake salt.
Handcut tagliatelle, slow-cooked beef and pork ragù, parmigiano.
Bronze-cut tonnarelli, pecorino, Tellicherry pepper, brown butter finish.
House squid-ink pasta, lump crab, garlic confit, chili oil.
Heritage breed, brick-pressed over coals, salsa verde, crispy potatoes.
Whole Mediterranean sea bass, hearth-roasted, shaved fennel, lemon.
45-day dry-aged, 16oz, cooked over white oak, anchovy-shallot butter.
Whole tri-color carrots, ash-roasted, ricotta, harissa-honey, mint.
Castelvetrano olive oil, lemon zest, whipped mascarpone, candied citrus.
Single-origin espresso, vanilla bean gelato, ground cardamom, cocoa nib.
Dark chocolate budino, olive oil, Maldon salt, toasted hazelnut.