"This self-identified Italian American restaurant churns out all the greatest hits — spaghetti and pork-and-beef meatballs; hubcap-sized chicken Parm, fried crispy and topped with mozz; piles of fried calamari with a briny caper aioli. The restaurant is particularly shrewd in where it strays from the original, however, adding pistachio chile crisp to Dungeness crab “alla vodka” or infusing Campari with sun-dried tomatoes for a Negroni. The fried mozzarella here is a marvel in engineering, sort of a cheesy shot glass filled with marinara." - Eater Staff
One Haus Creative
