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A forty-cover room doing regional Italian cooking with a short menu that changes when the market does. Open Tuesday to Saturday, lunch and dinner.
The menu moves between regions rather than presenting a national greatest hits. One month it is Emilia, the next it is Puglia, and the wine list follows it.
We buy from three suppliers and one market. If the fish is not right on a Thursday, it comes off the menu on Thursday.
Six shapes rolled every morning. The tagliatelle is done by hand and it is worth the extra two pounds.
Reserve
Whole fish, lamb shoulder and vegetables cooked over embers rather than under a grill.
Reserve
Small plates at the bar from five, with a glass of something, without booking.
Reserve
Sixty bottles, all Italian, half under thirty-five pounds, and every one available by the glass on a Tuesday.
Reserve“The ragù has been on the menu for four years and it is the reason I moved to this side of the city.”
Regular, since opening
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The bar seats twelve and does not take bookings. It is usually the better seat anyway.