Pasta heaven!!! Handmade pasta flown in overnight from Italy is amazing. Uovo in English means egg, and it's one of the key differentiators of this restaurant's pasta. To get the most bang for your buck, I recommend doing the tasting...which is what we did -...
Read MorePasta heaven!!! Handmade pasta flown in overnight from Italy is amazing. Uovo in English means egg, and it's one of the key differentiators of this restaurant's pasta. To get the most bang for your buck, I recommend doing the tasting...which is what we did - Cheese & Truffle.
We loved sitting at the high top bar area as we got to watch all the action in the kitchen. Sure, the al fresco dining offered better lighting to photograph the food...but the view couldn't be beat (and they plate your pasta right in front of you). Sitting there also means that a server is always available.
Yellowtail Crudo - Nice sweet crunch from the red chili balanced against the peppery and bitter micro-arugala. The blood orange and lemon give the dish a bright citrus note and the olive oil carries the flavor on the raw sliced Japanese yellowtail.
Tagliatelle in Truffle Sauce - creamy with a slight earthy musk thanks to the truffle. This is a must-try and my second favorite pasta on the Cheese & Truffle tasting menu.
Pomodoro - in English means tomato. This classic dish has the love and heart of Nonna (grandmother) with a touch of saltiness from the parmigiano reggiano. The pomodoro Is the perfect palate cleanser between two creamy dishes.
Cacio e Pepe - my favorite dish! A creamy and sharp sauce with some peppery heat. The tonnarelli pasta is the right vehicle to deliver the hearty sauce. Plus, enjoy the preparation has the chef twirls and pulls the hot pasta in the pecorino romano DOP block.
With two heavier cream sauces, we elected to add the broccolini side to our meal. Not only did the broccolini bring in the garden freshness, it added a nice crunch.
We ended the meal with the Tiramisu and the Panna Cotta con Saba. The tiramisù was yummy and had a nice espresso kick at the bottom on the glass. The panna cotta was ah-maze-ing! The panna cotta was perfectly set and smooth (no lumps and not firm), velvety texture. The saba added a lovely thick, reduced berry sauce that reminded me of an aged balsamic reduction.
All in all, I would come back for the Cacio e Pepe, the Panna Cotta con Saba, seats at the high top bar, and the friendly service.
Oh, and note that there was an automatic 16% service charge and no tipping.
Service
Dine in
Meal type
Dinner
Price per person
$30–50
Food: 5
Service: 5
Atmosphere: 4
Recommended dishes
Yellowtail Crudo, Cacio E Pepe, Broccolini
Parking space
Plenty of parking
Parking options
Paid parking lot
Outdoor seating 
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