The lighting and colors of black and golden yellow create an intimate dining experience seating only 28 at one time in keeping with space and privacy among patrons. Come early and explore the wine list and apéritif offerings of cheese, charcuterie, olives, spiced almonds and homemade focaccia and then settle into your seats at 7pm when the full kitchen opens up.
Head Chef Ritianne Bondin will delight your senses with offerings such as prawn crudo with pickled shimeji and enoki mushrooms and risotto with proseco, guanciale and prunes.