Zagat

usually vegetarian, slow cooked pork ragu served with grilled ciabatta bread and a seasonal vegetable side, when we have it.

chicory salad with garlic, anchovy dressing (has olive oil and white wine vinegar), croutons and shaved grana padana cheese.

porchetta meat on a sullivan street ciabatta roll.

dipalo mozzarella, sun dried tomatoes, caper, parsley with dried oregano herb dressing (in season we use marinated grape tomatoes and fresh basil) on a sullivan street ciabatta roll.

with garlic and pickles.

sliced porchetta meat, small side of beans and small side of wilted cooking greens.

phipps farm organic cannelini beans cooked with carrots, celery, onion, garlic and a small amount of chili (entirely vegetarian).

a combination of swiss chard, kale and broccoli raab sautéed with garlic and chili oil.

russet potatoes with left over porchetta scraps, olive oil and salt.

simple tuscan cookie with almonds and orange zest.