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  • I ate here this past Friday evening for dinner with my girlfriend and her friend. We got to the restaurant at around 7:30 and I was surprised to find it half empty for that time on a Friday night. However, throughout the night the tables filled in and by the time we finished dinner the place was full and so I would recommend reservations. It is also a BYOB place for which we we paid a $3 corkage fee for our bottle of wine and I don't think there was a single table without some kind of adult beverage on it. The decor of the restaurant is kind of cool with a wooden wall with a few minor pig decorations. This matches their menu which is a piece of paper on a wooden plank. It also seems like it was built in what used to be a split level house as the dining room is at the bottom and up a short flight of stairs is a food bar. This bar faces the kitchen where you could watch the chefs cook and also see everything like the hanging freshly made pasta. The next time that I visit this place I think that I would enjoy sitting up there. We decided to start off our meal with both the squid ink spaghetti and the SALUMI plate. I have it capitalized there as there are actually two different salumi starters on the menu with the larger of the two being capitalized. The salumi plate came out on a plank of wood and consisted of a large number of cured meats and pates, some pickled vegetables, a few pieces of a crusty bread and 3 different kinds of mustard (stone-ground, regular and balsamic vinegar). Almost everything on the plate was amazing and I even enjoyed a few of the pates which I can't say that I ever had before. My girlfriend and her friend also really enjoyed the stone-ground mustard and made some comments about how they would be willing to buy a bottle of it. The squid ink spaghetti came served with the black noodles in a sauce topped with a bit of anchovies like fish all next to a sunny side up egg. It was wonderful as the noodles paired perfectly with the sauce and were delightful with some egg yolk over them. The only thing I did not enjoy was the fish due to the intense fishy flavor but I get how the saltiness help cut in the decadence of the dish. For my entree I decided to order the duck which was served on the bone and fried on top of a bed of red cabbage. It was pretty to look at and the flavor of the duck was great with my only complaint of it being that the little bit right underneath the batter was a bit greasy for my liking. The cabbage was also good but rightfully played second fiddle to the duck. The bottom line for me is that I will definitely be back in the future. Heading into here I was skeptical of all of the hype that I had read surrounding this restaurant but they certainly made me a believer.
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