We cook for the room in front of us, not a recipe card.
There is no signature dish, because the produce won’t sit still long enough to have one. The menu is written each afternoon, once the last delivery is in, and it is short on purpose. Fewer plates, more attention.
The dining room seats twenty-eight. The kitchen is open, the pace is unhurried, and the only thing we ask is that you give the evening a little time.
Elena Marchetti, chef
