The kitchen distinguishes itself through sourdough fermented in-house (Pane di Pasta Madre), used across the menu from bread service to croutons through specific sourcing choices like house-cured salmon and a four-flour blend for Calamari Fritti. Dishes like Arancini Siciliani (fried Risotto balls with ragù and mozzarella), Gnocchi alla Romana (semolina Gnocchi with brown butter and sage) Carpaccio di Manzo (AAA beef with capers and egg gel) signal a kitchen invested in foundational Italian cooking rather than fusion. Cozze al Vino Bianco, a white wine mussel preparation, exemplifies the kitchen's approach: grounded in a single classic technique, built through careful ingredient work and layered aromatics.

Try the arancini siciliani, gnocchi alla romana, saganaki, cozze al vino bianco, salmone stagionato.