Spring Menus
Chef John Neumark's rustic Euro-Italian menu is devoted to potent flavors and fresh, simple components… Meats and pastas are prepared with a purist Tuscan bent, rather than with suffocating red sauces and overwhelming starches.
Executive Chef: John "Never Satisfied" Neumark
Chef de Cuisine: Dylan "Cinghiale-San" Giordan
Sous Chefs: Gabriel "The Durangotan" Chavez and Ryan "Don't Stop Believin'" Swartling
18% gratuity for parties of six or more; $3.00 split plate charge