“The ragù tagliatelle is the best in the city. Bar none. The room is small so book ahead.”
A kitchen built on patience.
A small, family-run kitchen serving wood-fired pizza, hand-cut pasta, and a wine list built one bottle at a time. Every loaf is proofed overnight. Every sauce reduced low. The wine list grows one bottle at a time — chosen by the same hands that bring it to your table.
We opened in 2014 with a single oven and twelve seats. The oven is still there.