Chef Craig Degel grabs you by the palate and never lets go with inspired takes on regional Italian in this handsome space. The dishes, from crudos to chewy pizzas made in a wood-burning oven, are designed for sharing over Italian-accented cocktails and wines. Saffron-tinged arancine filled with artichokes and Taleggio and the pici (short pasta) with spicy sausage warrant your attention. If one of the primo servers mentions a salted caramel budino, take heed.
Dishes We Liked
Housemade pork loin salumi ($5); Valle d’Aosta fontina ($5); fennel sausage, cremini mushrooms, and pecorino pizza ($14); pickled sardines with pancetta, dates, and celery leaves ($10); salumi platter ($14); gnudi with brown butter and crispy prosciutto ($14 half, full $23); triglia (red mullet) with salsa trapanese, English pea pesto, and crispy artichokes ($25); blueberry pie with merlot mascarpone and lemon verbena granita ($6)