I rarely gush about how good a restaurant is, but I am completely enthralled with this place. We began our meal with the house made charcruterie and cheese plate. The chicken liver pate was like butter on my tongue. We literally tried one of every appetizers. They are not large, but each bite was delicious! The pork belly was my fave, well maybe the squash blossoms were as well. Onto the pasta courses, and yes we tried one of each. The spinach buccatini with squash was divine. The main entree's were completely well-thought out. The ragu sauces were not heavy and each complimented the dish. My fave was the fresh halibut, but the Newman Ranch pork chop was perfection! They have an extensive wine list from different Italian regions, but I chose to bring my own private reserve of Chardonnay and Cab. Sauvignon with a reasonable corkage fee of 10.00. Sean, our server was wonderful and attentive~ we will certainly request him again. Chef Andy came out to greet us after our degustatations, even though a shellfish allergy sent him to the hospital minutes after our visit poor thing,. Even the desserts were worth trying to really stretch the belt further. A definite must again and again~
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