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Bosco
Osso Buco Agnolotti
Bucatini Cacio e Pepe
Sourdough Pizzette
Panzanella with Figs
Wood-Fired Half Chicken
Grilled Swordfish
Delicate pasta parcels filled with braised beef shank and bone marrow — close your eyes and taste the depth of a day-long braise in every bite
Ossobuco Agnolotti
Stuffed agnolotti with rich braised veal — a chef's-kiss pasta course.
The Roman classic done with precision — thick strands of bucatini coated in a velvety pecorino and black pepper sauce
Wood-fired sourdough pizzette — bubbly, charred, seasonal toppings.
Tuscan bread salad with figs — a seasonal highlight.
Brined, smoked, and grilled to a crackling finish, served with salsa verde and burnt lemon jus — three techniques in perfect harmony
Char-grilled swordfish resting on olive-oil-crushed potatoes with seaweed butter — surf meets earth in the best way
Pork Ribs with Koji & Agrodolce
Pork ribs glazed with koji — sweet-savory umami bomb.
Corn Arancini
Crisp seasonal corn-filled rice fritters.
Octopus Carpaccio
Paper-thin octopus slices with caper-raisin puree, tomato-chili dressing, and wild arugula — a bright, punchy opener
House-Made Gelato
Rotating in-house gelato flavors to close the meal.
Chocolate Tart
Layers of chocolate custard and dulce de leche in a crisp tart shell, served with buttermilk gelato — a proper finish
Roasted Brussels Sprouts
Grilled Steak
Tiramisu
Roasted Beet Salad
Mixed Green Salad
Based on 42 reviews
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