Da Andrea Chelsea

Squid Ink Ravioli

Black ravioli filled with lobster and calamari, served in a saffron cherry tomato sauce — stunning.

Tagliatelle al Ragù

Silky hand-rolled tagliatelle coated in a slow-braised Bolognese-style meat sauce — the kind of ragù that tastes like it's been going since morning

Tortellini in Brodo

Delicate stuffed pasta floating in a clear, deeply flavored broth — a restrained, classic preparation that showcases the kitchen's technique

Pappardelle Sweet Sausage Ragout

Wide ribbons of pappardelle in a rich sausage ragout finished with truffle oil — earthy and indulgent.

Spaghetti Bolognese

Classic Bolognese sauce over al dente spaghetti — one of the most reliable in Chelsea.

Pappardelle with Wild Boar

Wide, ribbon-like pasta with a rich, gamey wild boar ragù that clings to every fold — bold and satisfying

Burrata

Creamy, fresh burrata served simply with seasonal accompaniments — a reliable opener that lets the ingredient speak

Risotto

Seasonal risotto prepared to proper al dente texture with a loose, flowing consistency — a good benchmark for the kitchen's classical training

Ossobuco

Slow-braised veal shank in a rich vegetable and wine sauce — hearty and traditional.

Tiramisu

House-made tiramisu with a strong espresso soak and mascarpone that's light rather than dense — a proper finish to the meal

Panna Cotta

Silky, just-set panna cotta with a seasonal fruit accompaniment — understated and well-executed