Zagat

in red chili brodetto with green onion fett’unta

with roasted mushrooms, parmigiano and aceto tradizionale

with rhubarb mostarda

with “salumi” coppa

with ricotta, sardines and chicory

with a duck egg

with shaved fennel and lardo

with charred spring onions, blood orange and pecorino di fossa

with white beans and hot peppers

with fava bean hash and meyer lemon

fresh mediterranean shrimp in crazy water

with mozzarella di bufala

and salami calabrese

and hot chiles

jalapeños and bottarga

with black truffles and castelmagno

with brown butter and sage

with “cipolline agrodolci”

with roasted potatoes and black truffle vinaigrette

with marinated beets and tuna sauce

with cipolline and aceto

with braised escarole

with caponata and salsa verde

with roasted baby carrots and sweet onion brodo

with mushrooms and chianti vinegar

with pickled chilies, pecorino and black garlic vinaigrette. suggested pairing: langhe arneis, brandini 2011

with stinging nettle pesto. suggested pairing: primitivo di manduria, angelini 2008

with black olive blood orange agrodolce. suggested pairing: "vespa rosso" bastianich 2011

with olive oil gelato. suggested pairing: moscato d’asti, brandini 2010

with caramelized fennel and lobster oil

with “borlotti marinati” and spicy limoncello vinaigrette

with red chilies and basil

with duck egg and parmigiano

with chianti vinegar and ricotta salata

with parmigiano and aceto manodori

with brown beech mushrooms and a 3-minute egg

with rice beans and arugula

with pickled pearls and thyme vinaigrette

with black pepper “fett’unta”

hot soppressata and culatello

with dried orange and wild fennel pollen

with spicy budding chives and a one pound lobster

with oven dried tomatoes, red chiles and bottarga di muggine

with guanciale, hot pepper and pecorino

with “funghi trifolati”

with spicy lamb sausage

with lemon and sage

with balsamic vinegar and brown butter

with wild boar ragu

with house-made pancetta and radicchio

with sage and amaretti

with sweet sausage and rapini

with braised oxtail

with crushed squab liver and black truffles

with clams, pancetta and hot chiles

with rock shrimp, spicy salami calabrese and green chilies

sicilian lifeguard style

with braised baby fennel and lemon oregano jam

with endive marmellata, golden raisins and vin cotto

with roasted beet “farrotto” and porcini mustard

with black lentils and rhubarb ginger vinaigrette

with “scorzonera alla romana” and saba

with fregula “verde” and black truffle vinaigrette

with spring “scarfata” and cipolline and aceto manodori

with broccoli rabe pesto, grilled onions and lemon yogurt

with sweet and sour onions, duck bacon and membrillo vinaigrette

with cherry peppers, cipolline and aceto manodori

braised beef with porcini mushrooms

with asparagus “alla piastra” and salsa verde

with green market “krauti” and grain mustard

with ramps and aceto manodori

with roasted garlic

with rosemary

with pancetta

with roasted shallots

with ginger and “avie” in cera d’ape

with black olives and roasted cherry tomatoes

with black trumpet mushrooms,favas and watercress pesto

with roasted porcini and truffle vinaigrette

suggested pairing: Ribolla Gialla, “Adriatico,” Bastianich 2010

suggested pairing: Verdicchio di Matelica Riserva “Mirum”, La Monacesca 2008

suggested pairing: langhe rosso, brandini 2010

suggested pairing: “Renosu”, Dettori 2004

suggested pairing: “Vespa Rosso,” Bastianich 2010

suggested pairing: “Tocy”, Pirro Varone 2008

suggested pairing: “Sol Botrytis”, Cerrutti Ezio 2007

suggested pairing: Vitovska, Zidarich 2011

suggested pairing: “vespa bianco,” bastianich 2010

suggested pairing: “Caldera”, Occhipinti 2009

suggested pairing: Morellino di Scansano “I Perazzi”, La Mozza 2010

suggested pairing: “Plus”, Bastianich 2008

suggested pairing: Moscato d’Asti, Brandini 2011

suggested pairing: “Sommo”, Colli di Serrapetrona 2008

with orange sauce and hazelnut gelato

with rhubarb marmellata and rhubarb sorbetto

withvanilla cream and sweet and salty cashews

with buttered rum gelato and amarena cherries

pecorino rossellino, mastorazio, torta peghera, robiola “nernia”, gorgonzola dop, parmigiano reggiano