Excuse the troubling tourist trap-like English menu on sidewalk. The intriguing menu has six primi and seven secondi plates split into “traditional” and “new style” catagories, in case one has a preference. The brick interior with modern furnishings echo the dual menu theme.
Traditional dishes are oldies and goldies. New style options include risotto with “Jerusalem” artichoke, dry capers and raspberry vinigar; and tortelli filled with mussels garlic parsley and olive oil.
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