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  • Great place. First time we were here for a private event and got to taste a bunch of stuff, loved it and made a point to try and get back. We tried and tried and tried but couldn't get in ... until the other night! What impressed the S.U. and I the first time was meeting Gill and Marissa, who run a fantastic operation, and the unique small plates. Try them! The pizzas are really good but, IMHO the small plates are where Gill shines so, this time we went all small plates and salads. We ordered a handful and a glass of Cava to start. Our server handled the delivery sequence to match our wine choices so we sat back and let it come. They had a fresh grilled ramps dish with fried anchovies, lemony vinaigrette topped with a fried egg. Great start! Next, meat-filled dumplings (4) topped with foie gras in a tasty broth followed by the beet salad. Not a bad bite yet. Take a breath, shift to the house red, (Hedges CMS, a hometown favorite) and bring on the Pork Confit and Stuffed Calamari. This is the "one bite, one sip" stage of the dinner. Slow down, savor, enjoy. Grampa's version of Pork Confit is served with ground mustard and giardiniera ...dee-lish. The spicy sausage ('nduja) stuffed calamari was a forceful match to the Confit. Talent and skill in the kitchen, great service on the floor. A wonderful dinner out!
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