Pickup

Shoulder, hand-cut, lemon, capers, fennel pollen, sea salt.

Burrata pulled this morning, vine tomatoes, basil from the back lot, EV olive oil.

Octopus braised in white wine, then the Josper. Smashed potato, salsa verde.

Eggplant cooked over the embers, pine nuts, currants, aged red wine vinegar.

Castelvetrano and Cerignola, roasted in the Josper with orange peel and fennel seed.

Yellowfin, shaved Sardinian bottarga, lemon oil, black pepper.

Coast Line mussels, San Marzano, garlic, chili, grilled bread.

Grilled over oak, Castelvetrano olives, preserved lemon, salsa verde.

36 oz dry-aged ribeye for two, rosemary, sea salt, lemon. Carved tableside.

Atlantic salmon, charred leeks, brown butter, lemon caper sauce.

Diver scallops, cauliflower purée, brown butter, capers, raisin agrodolce.

Whole eggplant burned black and split open, tahini, pomegranate, mint.

Lamb shoulder, 36-hour cherry-wood smoke, fennel pollen, blistered radicchio.

Bone-in heritage pork, breaded and pounded thin, arugula, lemon, parmesan.

Pressed under a brick on the hearth, salsa verde, charred lemon.

Tomato, garlic, oregano, EV olive oil. No cheese. The Neapolitan answer.

Shiitake, portobello, taleggio, thyme, black truffle oil.

Spicy soppressata, calabrian chili, fior di latte, honey on the rim.

Manila clams, garlic, lemon zest, parsley, no tomato.

San Marzano, fior di latte, basil. The standard we measure the rest against.

Italian sausage from Two Pines, broccoli rabe, garlic, chili oil.

Tonnarelli, pecorino, black pepper, butter. Four ingredients, no excuses.

Guanciale, San Marzano, pecorino, chili. Rendered slow.

Beef and pork ragù, six-hour simmer, parmesan, hand-cut tagliatelle.

Arborio, dried and fresh porcini, parmesan, brown butter.

Hand-cut tagliolini, Maine lobster, tomato cream, tarragon.

Manila clams, white wine, garlic, chili, a little colatura.

Potato gnocchi rolled to order, browned butter, crispy sage, parmesan.

Trimmings from the lamb shoulder, slow-braised, pulled into hand-cut pappardelle.

Espresso, mascarpone, savoiardi, cocoa. Built the night before, eaten cold.

Citrus, almond, EV olive oil, crème fraîche, candied orange.

Fior di latte gelato, hot espresso poured at the table, amaretto cookie.

Vanilla bean cream, plums roasted on the hearth, thyme honey.

Warm hazelnut pudding, salted caramel, sea salt, brown butter shortbread.

Cream smoked over the same wood as the lamb. Shaved dark chocolate.

Aged pecorino, taleggio, gorgonzola dolce. Honeycomb, walnuts, mostarda.

Heritage carrots, honey, harissa, yogurt, dukkah.

Broccolini, calabrian chili, garlic, lemon, parmesan.

Stone-ground polenta, mascarpone, black pepper.

Shiitake, oyster, hen-of-the-woods. Garlic, thyme, butter.

Radicchio, escarole, frisée, anchovy vinaigrette, sieved egg.

Twice-cooked Yukons, rosemary, sea salt, garlic confit.