Amazing food, great wine, terrific service. What else can I say?
The meat was phenomenal. All the meat appetizers were from the 'Odds & Ends' (specials) board. I don't know how chefs think up ideas like pasta made from pork skin but it was amazing; one of the most memorable dishes I have ever had. Similarly the goose was flavoursome, not dry, with delicious herbs. The entrees were equally good. The risotto was one of the best I have tried.
There is an extensive selection of Italian wines at all price points. You can get wine by the glass, half litre carafe (a great option allowing you to try a few different ones), bottle; and several 'wine flight' options of 4 different wines.
Service was very good without being intrusive even though the restaurant was very busy on a Saturday night.
You need to visit here.
Appetizers: Beef heart tartare with a quail egg, slow roasted head and neck of goose, pork skin pasta with white truffle and kale salad.
Entrees: Whole roasted game bird, pork with kraut, low cooked Italian beef stew with mint and risotto with mushroom and white truffle,
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