4 /5 Eric Lao: Had dinner here with two friends on July 6th, 2025. The space has a warm and rustic-industrial vibe, fitting for a modern Italian restaurant that’s earned its Michelin nod. The service was attentive without being intrusive, and the staff gave helpful recommendations throughout the evening.
We started with the brodetto, a comforting bowl of steamed clams and mussels served with toasted crostini. The seafood was fresh and flavorful, and the broth had a savory depth that paired nicely with the crispy bread. A great way to begin the meal.
For pasta, we tried the mandilli, which were vibrant green, handkerchief-like sheets of pasta with a delicate, buttery sauce. The texture was silky and smooth—simple but elegant. The pappardelle with slow-braised pork was rich and satisfying, with wide ribbons of pasta soaking up the meaty, aromatic sauce.
We also shared one of their ligurian focaccinas—the funghi—which came with melted cheese, wild mushrooms, and fresh herbs on a thin, crisp pastry base. The crust was light and flaky, and the mushrooms added an earthy contrast to the richness of the cheese.
While the meal was overall delicious and thoughtfully prepared, we found that some dishes were a touch too salty, especially the pork pappardelle. It didn’t ruin the experience, but it’s worth noting for those sensitive to seasoning.
Portions were fair, and the pricing reflected the quality and presentation. All in all, this is a great spot for upscale Italian fare with bold flavors and creative execution. We’d gladly return, perhaps to try more from the seafood and vegetable sections of the menu.






