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La Pecora Bianca Midtown
Cacio e Pepe
Rigatoni Vodka
Burrata with Ramp Pesto
Bucatini all'Amatriciana
Tagliatelle Bolognese
Gramigna with Sausage and Broccolini
The Roman benchmark — house-made tonnarelli in a glossy, cohesive pepper-and-pecorino sauce with no gluey breakdowns
House-made rigatoni in creamy vodka sauce with a touch of spice
Creamy burrata with seasonal ramp pesto and grilled bread
Thick hollow pasta in a guanciale-driven tomato sauce with the right level of heat and salt — straightforward and honest
Rich, slow-cooked meat ragù over silky egg tagliatelle — comfort-forward and well-calibrated
House-made gramigna pasta with Italian sausage and charred broccolini
Burrata
Creamy, freshly delivered burrata served simply — a reliable opener that doesn't overstay its welcome
Margherita Pizza
Thin-crust pizza with San Marzano tomato, mozzarella, and fresh basil
Focaccia
Golden, olive-oil-soaked slab with a tender interior and crisp crust — arrives warm and disappears fast
Charcuterie Board
Selection of cured Italian meats with accompaniments
Arugula Salad
Simple dressed rocket with shaved parmigiano and lemon — clean, effective palate reset between courses
Tiramisu
Classic rendition with properly soaked ladyfingers and a mascarpone cream that isn't over-sweetened
Aperol Spritz
A well-made version of the ubiquitous aperitivo — balanced, not syrupy, and a reliable pre-dinner opener
Mushroom Pesto Pasta
Based on 3,962 reviews
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