Italian outpost run by an owner duo that reads tradition through a contemporary lens.
The room is small, a handful of tables, art on the walls, plus a chef's table for four right at the open kitchen. The menu lands between vitello tonnato dusted with parsley powder, stracciatella with wild broccoli and preserved lemon, and house-made beetroot tagliatelle with parmesan and miso. Mains move from sea bass in oyster-champagne sauce to lamb hip in a taco. The weekly surprise menu is the real way in — three courses, fairly priced, kitchen off the leash.
