Pizza: Enjoy dishes influenced by Northern Italy, created with the eclectic and heart-warming attention of Chef Michael Perez and served in an upscale but casual space. Guests can see the kitchen and pasta table from their seats. When the weather cooperates, find a welcome perch on the breezy patio, where alfresco dining offers superior people-watching opportunities. Begin with scallops atop semolina gnocchi, fava beans, king trumpet mushrooms and lemon crema, or tempt your taste buds with a hearty appetizer. Beef and pork meatballs flavored with quality tomato and basil sit on heavenly polenta, with a hint of pecorino Romano. Pizzas feature a scrumptious thin crust with farm-fresh ingredients such as Pancetta Pizza with ricotta, salsa verde, arugula and pecorino Romano. Indulge in the Peach Pizza with gorgonzola dolce, cured pork guanciale, chives, Saba and parmesan. Chef Perez's pasta selections once again echo his diversity, the crown jewel being Triangolini- duck and foie gras, Tuscan kale, cherries, hazelnut and chives in a handmade pasta, topped with, 20-year-old balsamic de Modena and parmesan. Pizzas and pasta dishes arrive to the table in gracious servings, but should you need a "full plate" then consider grouper, a vegetable plate, veal or pork chops and more.
Local Expert Lesli Peterson Says:
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