Handmade pasta, slow Sunday sauce
A small family kitchen on Haywood Road. We roll the pasta every morning, bake the bread in-house, and pour wine we actually drink ourselves.
What we do
The menu shifts with the season, but these are the plates people come back for.
Handmade pasta
Tagliatelle, cavatelli and ravioli rolled each morning. Ask what is on the board today.
Wood-fired pizza
Naples-style dough, fermented 48 hours, blistered in ninety seconds.
Sunday gravy
Pork shoulder and beef braised since morning, served family style from 4pm.
Small-producer wine
Forty bottles, mostly Italian, all from growers we can name.
Private dinners
The back room seats eighteen. Set menu, one price, no corkage.
Takeaway trays
Lasagna and baked ziti by the tray, ordered a day ahead.
A neighborhood table
We are a twelve-table room with an open kitchen. You will probably meet whoever cooked your dinner on the way out.
- Pasta and bread made in-house every morning
- Produce from three farms within fifty miles
- Gluten-free pasta available on any dish
- Kids eat for $8, and we mean real food
Reviews
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