Yes, it is all true. The ravioli with truffles is as good as everyone says it is-- rich and generously laced with deep earthy truffles. Share an order if you want to save room for the secondi. We ordered the veal, sliced rare on a bed of arugula. After three weeks of veggie light Italian, the arugula was a welcome touch of green and balanced the sweetness of the veal perfectly. Forget everything you think you know about cheesecake. It doesn't have to be the heavy, dense version served elsewhere. Wizard that he is, Chef Patterson produces a version full of flavor yet delicate and light as a soufflé. If you happen to go on a rare slow night as we did, you might have an opportunity to chat for a while with the chef and his partner, Elena. We learned so much about Italy, the restaurant business, and life as an ex-pat from the half hour we spent with him, sharing wine and listening to his stories. We left feeling filled to the brim, body, spirit and soul. Now that's a good meal!
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