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- The Wall Street Journal4月 5, 2012This restaurant's specialty is its pastas. The kitchen uses an old family recipe for its dough with the owner's mother occasionally visiting from Rome to teach new hires how to make it. 続きを見る
- Hana Na11月 15, 2011Mmm hmm! Their spaghettoni is killer. Thick spaghetti, sautéed prawns, basil pesto sauce, crispy potatoes and blue lake beans. Mouth-gasm! :)
- Andy Stevens2月 6, 2013At first glance looks like another corporate power lunch joint but the food is pure Italian joy and the pasta really is as good as they say
- Björn Jeffery8月 18, 2012I often think Italian food is over-rated, but this place won me over. Ambitious food, super fresh produce and great staff.
- Gabby K.11月 26, 2013every dish we had was amazing. the cheeses were unreal, the souffle' was PERFECT.
- Ryan Sarver7月 28, 2013Great, fresh pastas here. Go with four courses and make sure to get the Trilogia and wine pairings.
- sarah9月 18, 2013If you're a vegetarian, the chef will create a spontaneous, inventive/whimsical vegetable platter for you. Delicious!
- Michelle Holmberg2月 15, 2011The seven course valentine's day dinner with wine pairing was amazing. Great intimate space-open kitchen design