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The basic impression is of Italian cooking translated into an odd American dialect, in which grilled anchovies are laid so beautifully on the plate that you suspect there's an art director. En savoir plus .
Specialty: pasta, handmade, whole-wheat rigatoni more or less in the style of cacio e pepe, cooked extremely al dente and tossed with cheese and a punishing handful of black pepper. En savoir plus .
