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"Born in Memphis but unabashedly Sicilian in aim, the chef here set out to showcase sfincione and I found the result irresistible: focaccia studded with fontina then topped with breadcrumbs and pecorino, available in four generous varieties such as spicy tomato with burrata or roasted potato cream. The exposed kitchen lets you watch chefs fold the dough, and while there are a few salads and one pasta, you're really here for the hearty, satisfying focaccia — and perhaps a house‑made tiramisu to finish." - The MICHELIN Guide