Southern Mediterranean cooking,
grounded in the bakery.

A kitchen that cooks the seasons.

Our menu reads like a love letter to the cooking of Southern Italy and the broader Mediterranean: olives marinated with orange peel and fennel seed, focaccia pulled from the oven and torn at the table, mafaldine ribboned with black-kale pesto, raviolini folded around fava and pistachio. Dishes are meant to be shared, ordered generously, set down in the middle of the table.

We lean on what’s in season. The dinner menu shifts with the year — what arrives from our purveyors that week, what the bakers are baking that morning, what the chefs want to put their hands on. Vegetables aren’t a side thought; charred cabbage with castelvetrano olive, tricolor cauliflower with green goddess, grilled asparagus with fava santorini all sit comfortably alongside ribeye and the mugolio-glazed pork chop.

At the heart of the room is the bakery. Focaccia goes out every service, sometimes plain with herbs and oil, sometimes layered with braised leek and potato. The pastas are mixed, rolled, shaped, and cut in-house. It’s the slow, quiet work that ends up on every plate.