An Italian bottega-turned-restaurant on Collins Avenue, open since 2018, working from seasonal, organic ingredients with a simple, informal service style. The kitchen makes pasta to order (carbonara, bucatini all'amatriciana), plates 20-month aged Parma ham with stracciatella, and finishes with a house tiramisù.
Only you see this. What you ordered, what you'd order again, the table to ask for.
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Intimate dinner-only Italian bottega (5:30–10:30 PM) with a sommelier and curated organic wine list. Opened in 2018 and quickly became a neighborhood standout for serious pasta. Small and refined — suited to couples and wine enthusiasts.
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