Hand-Rolled Pasta & Natural Wine

Cacio e Pepe

Hand-rolled tonnarelli, Pecorino Romano, and freshly cracked black pepper. A Roman staple, simply perfect.

Agnolotti del Plin

Piedmontese agnolotti filled with local ricotta and spinach, served with brown butter and sage. Delicate and rich.

Pappardelle al Ragu

Wide pappardelle ribbons tossed in a slow-cooked wild boar ragu, simmered for hours with red wine and herbs.

Orecchiette with Broccoli Rabe

Little ear pasta with sautéed broccoli rabe, garlic, and chili flakes, finished with a touch of lemon zest.

We roll fifty portions of agnolotti every afternoon, and when the tray is empty, the kitchen moves on.

Our Kitchen Philosophy

European Natural Wines

Our wine list is written in soft pencil because our small-producer bottles turn over every few days. We focus exclusively on low-intervention European natural wines, celebrating terroir and minimal intervention.

Each bottle is carefully selected to complement our daily pasta menu, offering unique pairings. Pull up a stool at the zinc bar, order a glass of Nebbiolo, and ask what just came out of the oven.

Walk-ins are always welcome at the zinc bar. Check current wait times or book ahead for a guaranteed table.