"It’s all about the sharing economy here, where small plates rule the roost. The beer list is vast and the wine selection surprises with lesser known finds. Small-batch charcuterie and whole animal butchery are passions of the chef, so the menu is meat-driven, but right sizing keeps portions in check. The carte is whimsically categorized so while 'bready things' bring a summer tomato tartine with ricotta, 'beasty things' unveil a cotechino burger enriched with tomato aïoli and melted cheese. Seal the deal with 'sweet things' like lemon-scented ricotta donuts." - The MICHELIN Guide
