That willingness to evolve and experiment came to a head in September, when the menu transitioned mostly to pasta from its previous incarnation which was broken down into "small, garden, and large" sections. Those categories are gone and now the menu offers a variety of Italian and Mediterranean dishes, with selections like cacciatore, branzino, and cacio e pepe, and some unexpected dishes, including a crostini section and a côte de boeuf.
Sipping on the deliciously light gin and tonic made with suze, limoncello, basil, and roasted lemon, I started out with three small plates: a whipped ricotta crostini, a veal tartare crostini, and gnudi.
Gnudi (pronounced “nudie”), was made memorable only by its accompanying mushroom Bolognese. The crostinis would be more aptly called toast, not crispy enough and far too thick.
For the final course — paired with a pleasantly tart German Pinot Noir chosen off of the long wine list — was mafaldine, a ribbon-shaped pasta tossed with crab, bonito, lobster mushrooms, and spices, along with a side of risotto.
When the pasta was delivered, it was moving, the thinly-sliced bonito reacting with the heat. The pasta itself, even without the added cool factor of dancing fish, was incredible. Unlike other seafood pastas, it wasn’t in a cream sauce — expectedly rich, but in a way more similar to ramen than an Italian pasta.
Fish Nor Fowl, as the idiom goes, is neither here nor there. It’s everything and anything all at once, but somehow, it works.
Favorite FeaturesTiramisu for TWO
This is not your average tiramisu. It’s a bowl-sized dessert, specifically built for two. Eat it alone, I dare you.
Pasta Happy Hour
Fridays and Saturdays, the restaurant hosts pasta happy hours. Grab a pasta and a wine for half the price.
Exactly what it sounds like. A whole wall of plants.