Eat And Drink Like A Roman

 

First, we will strive to preserve classic dishes like spaghetti alla carbonara and tonnarelli cacio e pepe by paying careful attention to details. All semolina pastas will be extruded through bronze dies, using freshly milled flour. Guanciale and pancetta which provide the foundation of flavor for many Roman pastas cured on premises from Berkshire pork. 

 

We will also thoughtfully source staple ingredients like pecorino and peppercorns from small artisanal producers. Second, we will explore lesser known dishes of the Eternal City like Jewish style fried artichokes and gnocchi alla Romana baked in the wood oven. Lastly, we will draw inspiration from Rome's cucina povera to create our own interpretation of Roman cuisine.
 

Dishes will include, but not be limited to:
Squash blossoms two ways:  Fried and stuffed with mozzarella and anchovy
Baked and stuffed with ricotta and basil
Olive oil poached Albacore belly with Controne beans, pickled local chiles and arugula
Jewish style whole artichokes fried in extra virgin olive oil
Charred broccoli with spring garlic and Calabrian hot pepper
Puntarelle with house cured anchovy, lemon and shaved pecorino
Fettucine with ragu of whole suckling pig
Rigatoni with sugo of braised wagyu oxtails
Bigoli with duck prosciutto, duck egg, parmigiano reggiano and black pepper
Farro Piccolo all Amatriciana
Black Spaghettini with thumbnail manila clams, white wine, shallot and Calabrian hot pepper
Wood oven roasted whole black sea bass with salsa of mint, almonds, ramps and capers
Wood oven roasted Poussin hen al diavola
Mixed grill of spring lamb: chop, sausage, leg of
Involtini di carne alla Romana: Wagyu beef roll ups stuffed with speck and artichokes,   

braised in San Marzano tomatoes             

Pizza bianco with burratta, zucchini blossoms and basil

Pizza carbonara: Farm eggs, guanciale, aged provolone, black pepper and parsley
Tasting of pecorinos form all over Italy

 

Call 214-521-1800 for reservations.