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a Mano
Funghi Pizza
1 rating
Arancini
Cauliflower
Bucatini all’Amatriciana
Il Calabrese
Il Grinta
Wood‑fired mushroom pizza with earthy toppings and a crisp crust.
Crisp, golden‑fried rice balls with saffron and mozzarella, served with tomato conserva
Bucatini all'Amatriciana
Fresh, hand‑cut pasta with comforting, classic sauces—light, approachable, and wallet‑friendly
Bright, crisp cauliflower with a kick of chili and tangy bagna cauda—sharp and addictive.
Hand‑made bucatini in a spicy tomato‑guanciale sauce with pecorino—al dente and flavorful.
A smoky-spicy blend of mezcal, gin, yellow chartreuse, orange, and Calabrian chili—bright and bold.
Cauliflower Antipasto
Roasted cauliflower starter, called a 'must-have'.
Beet‑infused gin with luxardo maraschino, violet, and lemon—earthy and floral.
Forager’s Negroni
A woodland twist on a classic: mushroom gin, Cynar, rosemary‑infused Campari, and sweet vermouth.
Short Rib Ragu
Slow-braised short rib over pappardelle, a standout pasta.
Monterey Bay Squid
Grilled local squid as a starter.
Margherita Pizza
Thin‑crust pizza with fior di latte, San Marzano tomato, and basil—simple and classic
Natural‑wine by the glass
A rotating selection of natural, biodynamic Italian wines by the glass and carafe.
Rigatoni Ragu
House meat ragu over rigatoni.
Salsiccia Pizza
Pizza topped with fennel sausage, provolone piccante, olives, and red onion—savory and bold
Duck Liver Mousse
Rich mousse with persimmon relish—elegant and shareable starter.
Panna Cotta
Silky buttermilk panna cotta—light, creamy, and a sweet finish
Gem Lettuce Salad
Crisp gem lettuce with anchovy, radish, capers, and Parmigiano‑Reggiano.
Pan-Seared Fish With White Beans
Pasta With Clams
Zucchini Blossom Pizza
Zucchini And Ricotta Pizza
Based on 2,289 reviews
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