Order the Dry-Aged Ribeye ($48) — served with bone marrow butter and crispy shallots. Every table orders it. Ask them to hold the amuse-bouche and go straight to mains.
Pappardelle
Bone marrow butter, crispy shallots — the table orders this every time
$31
Burrata Cruda
Fresh burrata, heirloom tomatoes, aged balsamic — the starter everyone regrets not ordering
$19
Butter Poached Lobster
Half tail, brown butter, tarragon — worth every penny
$40
Reservations essential on weekends — walk-ins rarely get seated after 7pm.
Corner tables near the wine wall are the move for a date — ask specifically when booking.
Smart casual. No sneakers, but they're not checking dress codes at the door.