Jane from @3dvalleyfarm personally delivers our beef and eggs every week, as she has for the last eight years. We use her all-beef ground for our meatballs, served simply with house red sauce, parsley, and Parmigiano-Reggiano. You can find them on ou
This could be your new favorite Espresso Martini. Meet “The Mother Wolf.” This cocktail, named after the she-wolf that (according to legend) raised the founders of Rome, is made using a freshly pulled shot of house espresso shaken cold
If you want a classic for lunch, our Eggplant Parmesan Sandwich could be the move: a potato bun with crispy, panko-breaded eggplant, house red sauce, melted mozzarella, Parmigiano-Reggiano, and pickled peppers. It comes served with a side of parmesan
Join us tonight for Et Tu Mondays and decree a historic trio for yourself: our signature Caesar (crisp little gem lettuce, savory dried-apple anchovy dressing, and a crunchy house everything granola), a side of golden fries, and a perfectly crisp mar
We follow a fiver rule in our kitchen: use no more than five main components so the ingredients can stand out. For example, our Beets & Ricotta starts with citrus-marinated beets and served with house-made buttermilk ricotta, pistachios, and fres
Thanks, Michael!
Food and drink exist primarily to serve the purpose of connection. Our Grande Burrata is designed for that - a shared experience for the whole table. It comes with Blue Dog sourdough, estate olive oil, and San Giacomo balsamic vinegar. This shared st
Orecchiette means “little ears,” a shape from Southern Italy designed to cup thick sauces. We pair ours with a ragù made from Jake’s Country Sausage and finish the plate with a dollop of fresh ricotta and breadcrumbs. Haven&
Our Pecan Bomboloni were inspired by classic pecan waffles. We take our bombalone batter, fold in pecans, and deep-fry them into Italian donuts served with 3D Valley Farm maple syrup and whipped mascarpone. These are exclusive to our brunch menu, ava