Since taking over as executive chef, Michael Perez has proven he knows how to make an excellent bowl of pasta. The tender braised beef short ribs get plated with roasted root vegetables and beet-pecorino fonduta, while whipped herb ricotta and the slightest hint of orange offer a refreshing take on pappardelle and pork sugo. Pizza, meat, and veggies get a smoky char from the wood-fire oven, and the service never skips a beat. Any single dish will surely satisfy, but if you want to maximize your experience, we recommend filling the table with dishes and letting the sharing commence. —Eric Doksa Dish (Summer 2015)
Wood-fired pizzas, pastas made with local ingredients, and big entrees like roasted whole black bass.