gnocco fritto - burrata, prosciutto di carpegna
Really good, would have been great if they dressed the dry arugula with some aged balsami.
lattuga di zio adam - butter lettuce, anchovies, garlic, balsamic dressing
Fine, I wish there were more anchovies.
capesante scottate - seared scallops, cauliflower puree, black truffle
Nicely cooked scallops, but the truffle flavor came mostly from truffle oil.
margherita - tomato, fior di latte cheese, pecorino, basil
I’m not a neapolitan expert but the pizza here seemed authentic. The crust was thin and chewy (zero crisp) with medium char and had a wet/soupy center which I’m not a fan of. It was more flaccid than overcooked spaghetti, and was impossible to pick up and fold, you’ll need a knife and fork to eat the first few bites. Flavor-wise each ingredient stood on its own, sauce was bright and the cheese was creamy and milky.
It’s also bigger than expected, about 14 inches cut into 8 slices.
Okay. Crust was a bit thick.
Service was laid-back-stoner-casual and the bar lounge area felt a little clubby. Not in a big rush to go back.