Chefs Ford Fry and Drew Belline serve up a nostalgic throwback to classic “red-sauce” Italian. The menu features calamari marinara, fried house-made mozzarella and cheesy garlic bread, Nonna-approved pizzas, and pasta (made in-house daily) including cacio e pepe, spaghetti and meatballs, and tagliatelle bolognese. Plus, crowd-pleasing secondi where meat and fish take the spotlight.
Reserve a seat at the Chef’s Counter for a five-course dinner served at the edge of the kitchen.