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"This Northern Italian restaurant is known for its house-made pastas, available in a variety of preparations — think pappardelle tossed with a lamb ragu and pistachios, or bucatini with pork sausage and peas. Pasta is the move here, but those who are looking for something gluten-free may prefer the smoked, wild-caught Alaskan king salmon with horseradish, or the restaurant’s shellfish-packed take on cioppino. Over at the bar, cocktails incorporate Italian liqueurs, fortified wines, and amari." - Susanne Robertson