Giulietta

Cacio e Pepe

Tonnarelli with a tight, creamy pecorino-black pepper emulsion that coats without clumping — enough pepper to actually sting, which is how it's supposed to feel

Carbonara

Roman-style preparation with guanciale, egg yolk, and Pecorino — no cream, no shortcuts, properly glossy

House-made pasta (seasonal)

The rotating pasta specials tend to be the most creative thing on the menu — worth asking the server what's in that night

Tiramisu

Classic preparation done properly — espresso-soaked ladyfingers, airy mascarpone, and a generous cocoa finish with no corners cut

Cocktail program

The bar takes Italian-leaning aperitivo-style drinks seriously — Negroni variations and Spritz-adjacent cocktails are consistently well-made