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  • Great day to come to this restaurant when it's cold and snowy outside. Weekends are usually packed, which means you have to make early reservations. The service is impeccable plus the ambience. Personal, and the open kitchen that you can see people coming always excites me. The chefs pizza special was ordered, which was abit salty on the crust. But the pasta with sardines and raisins was amazing! The pasta has a really nice bite to it Al dente and fresh. It came as a surprise to me that they charged for bread. Not that it's a big deal, but the bread was mediocre. The saving Grace was the olive oil that came alongside for dipping. A must try, imported and directly flown in Sicilian olive oil. It's Grade A olive oil (besides from Kalamata). Chef Roberto has done well in making this one of the must try and go- to Italian restaurant along on King Street. But only if you like the Sicilian Italian food style.
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