Cacio e Pepe
$22Handmade tonnarelli, pecorino romano, a lot of cracked black pepper.
Menu
The menu
Short on purpose. It changes with the season, and the pasta is made every morning.
This week’s shapes
Rolled every morning before we open.
This week it’s these three. When a shape’s gone, it’s gone.
Tonnarellifor the cacio e pepe
Rigatonifor Sunday gravy
Pappardellewith this week's ragù
What we’d order
Six dishes to start with. Everything else is below, and it’s all on this one page.
Sundays firstSunday Gravy
$28Short rib, pork, and sausage over rigatoni. Takes two days.
Burrata & Peaches
$16Local burrata, grilled peaches, basil, aged balsamic.
Branzino
$34Whole roasted with lemon, olive oil, and whatever greens are good.
Nonna's Meatballs
$14Beef and pork, San Marzano, a spoon of ricotta.
Usually gone by 9Tiramisu
$11Made every afternoon.
Everything
Antipasti
Burrata & Peaches$16Local burrata, grilled peaches, basil, aged balsamic.
Nonna's Meatballs$14Beef and pork, San Marzano, a spoon of ricotta.
Fried Zucchini Flowers$15Stuffed with ricotta, lemon zest.
Bread & Oil$6Our bread, torn, with green olive oil.
Pasta
Cacio e Pepe$22Handmade tonnarelli, pecorino romano, a lot of cracked black pepper.
Sunday Gravy$28Short rib, pork, and sausage over rigatoni. Takes two days.
Pappardelle$26With this week's ragù.
Tagliatelle al Limone$21Butter, lemon, parmigiano.
Ravioli$24Ricotta and spinach, brown butter, sage.
Secondi
Branzino$34Whole roasted with lemon, olive oil, and whatever greens are good.
Chicken Scarpariello$29Sausage, peppers, rosemary.
Veal Milanese$36Arugula, lemon.
Dolci
Tiramisu$11Made every afternoon. Usually gone by 9.
Cannoli$9Filled to order.
Affogato$8Vanilla gelato, espresso.