The promise of fresh pasta made daily and hand tossed pizzas made of dough fermented for three days lured me to this sparkling new addition to the Abaca group. I've enjoyed all my visits to Abaca, Maya and A Cafe and thus had high expectations for this Italian trattorria. For the most part it was a good experience -- beautiful lighting (who wouldn't look absolutely flawless under that lighting?), comfortable seating, attentive staff and good acoustics design. I enjoyed the pasta which was listed as having been "guitar cut". It would have been nice to understand why this would be a good thing but the menu didn't elaborate. However, technical explanations aside, the texture was very different from regularly purchased/served pasta --firm but with a slightly rough texture to the pasta to which you could really feel the sauce clinging too. Thus, each bite full of pasta didn't need to be dripping in sauce. Yum! Pizza wise I had the prosciutto and arugula which was definitely worth the visit. Thin crust with a chewy, airy middle in the bulbous edges. So why not five circles? I do look at the details and when I asked for hot sauce I was presented with a bottle of tabasco. I was disappointed as the sicilian restaurant down the road makes their own amazing hot sauce and so getting the Tabasco was a bit of a let down. For dessert I ordered the baked apple tart which was good although a little more of the vanilla sauce on the side would have been great. It came to the table just slightly warm which makes me think that the climb upstairs from the kitchen might have contributed to the loss in heat a bit? The coffee I ordered was good but was served with a chewy, cake-like biscotti. I had to ask if it was biscotti as it was a little thick but was assured it was. I dunked it into my coffee and soaked up the coffee and fell apart in my cup almost immediately. In Italy there are many different sorts of biscotti but I do believe that if you serve it with coffee the expectation is that one would be able to dunk without worry. One last thing, make a reservation as I called quite early and yet there was only one table left at 8pm on Friday.