The menu centers on housemade pasta and gluten-free preparations no flour-thickened sauces in the meat and fish lineup, a meaningful differentiator for diners with celiac requirements. The dining room wraps an open kitchen and reflects Italian modernism of the 1960s and '70s, built into a space with its own layered restaurant history. Ravioli anchors the pasta selection the kitchen accommodates vegetarian, vegan nut-free requests as operational standards rather than modifications.