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
Cacio e Pepe is the result of nothing going to waste. While the Roman classic is just pecorino and black pepper, we use the buttermilk whey (the liquid left over from our house ricotta) to make the sauce. We extrude the rigatoni in-house to ensure th
In Italian, panna cotta translates to “cooked cream.” We’ve given our version a regional signature by using Capriole goat cheese from just across the river in Greenville, Indiana. It’s served with fresh strawberries and a driz