- The Scene
Upon arrival, diners encounter an antique dark wood bar and a few nearby tables. Enveloped by terra cotta hues and hushed lighting, the adjacent dining room is intimate, if not sultry. The staff is friendly, knowledgeable and eager to tend to you.
Dishes change, sometimes daily, according to available ingredients from local, organic purveyors. Offerings are imaginative, like the robiola cheese and peach bruschetta with shaved prosciutto or the roasted red snapper with organic polenta, chanterelles and olivada. It's as though chef Joseph Scarpone is inviting you to explore with him--and you won't be disappointed. All of the pastas (except the buccatini) are made in-house and creatively assembled. Pillows of arugula and ricotta, encased in perfectly tender ravioli sheets, are surrounded by chanterelle and white corn brown butter. Half orders are available upon request. For dessert, don't miss the homemade strawberry gelato over lemon granita, which is flawless in its simplicity.