I'm only sorry we did not discover them sooner! We hear they've been here a year already! Start to finish this was a suburb meal. We seek out restaurants who use local and fresh ingredients, and Chef not only does that, but then adds his love to them. Our greeting was genuine and friendly, service was attentive, and it was a Saturday evening when you might expect a bit harried. Not so. We ordered upon recommendation and started with the incredibly fresh mozzarlla with imported smoked speck, served atop a bed of fresh arugula, dotted with halved cherry tomato, drizzled with syrupy balsamic ... WoW. Also suggested, we chose the local veal chop prepared with mushroom and Marsala (advised it was deliverd the day before) prepared to perfect medium rare, tender and sweet, with fresh spinach quickly sautéed in garlic and olive oil. Our second primi was the parpadelli pasta with polpette. The pasta is most certainly freshly made, and the wonderful veal meatballs took us back to a meal we had in Italy... freshly made red sauce pulled this dish together to delight us. The entire meal did. Our bottle of wine was a table red. We lingered over dessert, espresso, and limoncello. No rush, no stress.
No need to drive to Arthur Avenue, Brooklyn, or New Haven! We have a gem of a chef right in our own neighborhood. What will we have next time?
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