Southern Italian focus, from Sicilian inspired seafood-based pastas, to a full butchery and meat curing program, to authentic Neapolitan wood fired pizza. Our style is a rustic elegance that is approachable. The menu will change on a daily basis. Menus will be broken up in seven different sections, guiding guests through different elements of the Southern Italian cuisine. Chef’s service model for guests dining with us would start with a Per la Tavola, choosing a few dishes from Piattini, Mercato, or Fritti. Then, move to sharing a Pizza Napoletana, and sharing a Pasta and/or Piatti. As there are many sections of the menu, we want to create a menu that is approachable to any diner, from the simple diner who wants a salad and pasta, to the culinary excursionist who wants to order something from every section of the menu. Each guest’s satisfaction is our top priority.

 

We are currently seeking for a dedicated and enthusiastic food runner to be part of our team.