
Based on 1,625 reviews
The kitchen's handmade pasta changes with the menu but consistently delivers the silky, al dente texture that separates fine Italian kitchens from the rest
A Northern Italian stalwart done with slow-braised veal shank that falls from the bone, served with risotto Milanese that carries a proper saffron depth
Thinly shaved raw beef dressed with capers, arugula, and aged Parmigiano — a clean, precise antipasto that signals what the kitchen values
Slow-stirred to a proper wave consistency — the kitchen treats risotto as a test of discipline, not a vehicle for toppings