Open since 2016 · Kitchen closes 10pm
Long lunches,
short menus
Seasonal Mediterranean cooking, house-made pasta, and a small list of wines chosen to travel well with both.
Seasonal Mediterranean cooking, house-made pasta, and a small list of wines chosen to travel well with both.
Three dishes the kitchen refuses to take off the board, whatever the season does to the rest of it.
Charred lemon, capers, and the day's olive oil from the coast.
Slow braised lamb, minted pecorino, and toasted breadcrumbs.
Confit tomato, whipped ricotta, and whatever is best on the market that day.
The room is warm, the service is unhurried, and the menu is short enough that you can actually hold the whole thing in your head.
A restored corner building with high ceilings, soft lighting, and two-seat tables that stay comfortable for three hours.
Live-fire cooking, hand-rolled pasta each morning, and a strict rule that nothing leaves the pass that we would not serve our own families.
Low-intervention bottles from small growers, listed by style rather than region — with a dozen glasses poured by the carafe.
Reservations open 30 days ahead. Walk-ins are welcome at the bar every evening.
Collect or get it delivered within the hour. Order direct and the kitchen skips the queue.
Online ordering is not connected on this concept site — use the phone number below and we will take your order the same way.
Drop in, call ahead, or send a reservation request and we'll confirm by the same evening.