Walking in we felt like we had been transported back to the 70s. If we hadn't booked a table we would have surely walked out just on the look of the place alone, but as the night progressed things improved. Our Maitre'd Salvatore took us through the extensive and intimidating wine list which looked more like a telephone directory. He recommended a very drinkable bottle of Dolcetto and after the chef's taster we enjoyed the sour, creaminess of the Artichoke in “Giudia style”, followed by the home-made scallops gnocchi. I would only recommend the gnocci if you love black ink sauce with sea urchins because the taste is strong but delicious if that is your thing. The Don Alfonso spaghetti was next with simple flavors and a sweet, tangy sauce that held itself to the pasta without a hint of oiliness. Our main was Ossobuco in gremolada with marrow and saffron risotto. A melt in your mouth dish, the meat came away clean from the bone and the marrow scooped from the middle was delectable. The ambience in the restaurant was flat and if it wasn't for Salvatore, who was chatty and full of food knowledge and recommendations, our night would have been average. We picked up a bottle of Don Alfonso virgin olive oil which I highly recommend even if you don't choose to dine there, and marmalade which I'm yet to sample.
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