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Southern Italian cuisine coupled with neighborhood charm can be found at Coda di Volpe. The first collaboration between hospitality veterans Billy Lawless (Gage Hospitality Group) and Ryan O’Donnell (Ballyhoo Hospitality), Coda di Volpe (Italian translation of "tail of the fox") is named after the white grape variety that is indigenous to Italy's Campania region.

The menu focuses on the lesser-explored regions of Southern Italy and is comprised of seasonally-evolving handmade pasta dishes and house-cured meats. Using a Stefano Ferrara wood-fire oven, Coda di Volpe crafts traditional VPN-certified Neapolitan pizzas served with authentic pizza shears.