Homemade pastas, high-quality ingredients, and technical proficiency are the hallmarks of Tony Priolo’s kitchen. The most successful dishes bring new angles to classics, such as an earthy fettuccine with ratatouille-like roasted veggies and just-gamy-enough lamb meatballs. The sweetly perfumed saffron-honey panna cotta might be the “little dream” the restaurant’s name refers to.
Dishes We Liked
Artichoke salad ($8), fettuccine with meatballs ($14), artichoke fritters ($13), tagliolini special ($19), panna cotta with saffron ($8)