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Octavia
Tue-Sat dinner only; $98 four-course tasting is the move
Deviled Egg
Squid Ink Pasta
Fried Artichokes
Quail with Grapefruit
Hand-made Fettuccine with Morels
Meringue Dessert
Poached egg with oozing yolk on a fresno chile relish, dusted with smokey-spicy Turkish spice — not your grandma's deviled egg
Hand-made squid ink pasta — a long-running signature
Impeccably crispy fried artichoke hearts
Juicy quail with grapefruit and spinach
Silky fettuccine with morel mushrooms
Sliced Steak With Potatoes And Greens
Plum Tart With Ice Cream
Grilled Squid
Pan-Seared Fish With White Beans And Broccolini
Based on 789 reviews
Ask anything — about dishes, dietary options, ambiance, or reservations.
