
Based on 1,458 reviews
The reason to come: warm, crackle-crusted loaves baked in-house that arrive with olive oil and set the tone for the whole meal
Wide ribbons of pasta draped in a slow-braised wild boar ragù — rich, deeply savory, and one of the menu's most consistent performers
Judiciously seasoned bird with crackling skin from the wood-burning oven — simple and properly executed
Rotates by season and regional festival; when the kitchen is on, it's creamy and properly al dente — ask your server what's running