The bar area when they first opened but it was packed in no time
Heirloom Tomato Salad, Burrata, Purslane, Oregano, Sea Salt, Candid Lemon Peel
Sea Urchin Crudo
Armenian Cucumbers, Yellow and White Nectarines, Lardo, Mint and Sea Salt
Bill Niman Ranch grass-fed Beef Heart Crostino, Mint, Shallots, Pine nuts, Champagne vinegar
The Charcuterie counter facing the garde manger staff preparing cold dishes
Tagliatelle allo Zafferano
Hand-cut Saffron Pasta, Calabrian Sausage Ragu with Cherry Tomatoes, Sprouted Arugula
Hand-cut Mushroom Pasta, Fava & mixed Mushroom Ragu, Poached Farm Egg, Fried Spinach
Cavatelli alla Norcina
Ricotta dumplings, housemade Pork Sausage, Black Truffles, Grana Padano
Sea Urchin, Squid Ink Bottarga, Garlic, Calabrian Chiles, Breadcrumbs
White Peach & Nectarine Crostata , Frangipane, Buttermilk Ice Cream
We celebrated my husband’s birthday here. I called about 10 days prior for reservation and for a Sun night all they could offer me was the Charcuterie counter at 6:45. We arrived before opening time at 6 and there was a line of people already waiting for the door to open. Since we were there at the opening time, they sat us before our reservation time at the Charcuterie counter and that was the best seat. We were facing the staff making salads, arranging Charcuterie and various cold appetizers like Tartare. It was fun to watch all the action. We started with the Heirloom Tomato Salad with Burrata, Purslane, Oregano, Sea Salt, Candid Lemon Peel, the tomatoes were the sweetest most flavorful tomatoes we have ever had. Great first course and we could have eaten a few of these. I convinced my husband to order four different pasta dishes since they all sounded good and forgo the Secondi.
Our first pasta dish was the Tagliatelle allo Zafferano and it was hand-cut Saffron Pasta, Calabrian Sausage Ragu with Cherry Tomatoes and Sprouted Arugula. That was some flavorful, hearty and delicious dish and on the spicy side with a great Saffron flavor. Porcini Pappardelle was Hand-cut Mushroom Pasta, Fava & mixed Mushroom Ragu, Poached Farm Egg and Fried Spinach. How can you go wrong with this ingredients? I love Porcini and was very excited to see it on the menu. The combination of the rich Porcini pasta, the egg and fried Spinach was a big hit with great taste and texture. Cavatelli alla Norcina was Ricotta dumplings, housemade Pork Sausage, Black Truffles, Grana Padano. It was a lovely dish with a light summer truffle taste. The texture of the pasta was very nice and chewy, but the portion was on the smaller side. Spaghetti Rustichella came with Sea Urchin, Squid Ink Bottarga, Garlic, Calabrian Chiles, Breadcrumbs. It was our first time trying Bottarga and the dish had a very interesting rich seafood flavor. Since we were seating at the Charcuterie counter, I took a picture of the Sea Urchin Crudo and the Beef Heart tartar. We ended our meal with the Peach and Nectarine Crostata. It was a nice rustic dessert, but nothing to sing about. Service was professional and we had a great time and really enjoyed the unique pasta dishes and will be back as soon as we can.