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Barolo East
House-made Tagliatelle
Ravioli di Ricotta e Spinaci
Fettuccine alla Ragu Bolognese
Pappardelle with Braised Short Rib
Linguine with White Clams
Risotto
Hand-rolled egg pasta with a slow-braised meat ragù that clings to every strand — the dish most diners return for
Handmade ricotta and spinach ravioli in a light sage butter sauce
Fresh fettuccine tossed in a slow-simmered meat ragu with Parmigiano
Wide ribbons of fresh pasta under fork-tender braised beef, enriched with a wine-forward reduction
Linguine with fresh clams in a white wine and garlic sauce
Creamy Piedmontese-style risotto with seasonal variations — consistently praised for texture and restraint
Veal Scaloppini
Tender veal cutlets in a green peppercorn cream sauce
Beef Carpaccio
Thinly pounded raw beef with capers, arugula, and Parmigiano shavings — a clean, classic opener
Eggplant Rollatini
Rolled eggplant stuffed with ricotta and baked in marinara sauce
Tiramisu
House-made, properly soaked ladyfingers with a mascarpone cream that isn't over-sweetened
Branzino
Whole grilled Mediterranean sea bass with lemon and herbs
Based on 576 reviews
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