Loved almost every dish we got… The wagyu carpaccio was so delicate and flavorful - probs one of the most unique beef carpaccios I’ve had. The burrata with candied pecans and stonefruit was refreshing af. And then the focaccia!!!! The bread itself was ok but the spicy pepper olive oil concoction it came with is probs a top 3 condiment for me… The two pastas we got - the tagliatelle and bucatini nero - were chef’s kiss. Large pieces of crab in the bucatini too. The branzino was perfectly crispy on top and flaky inside, with tons of olives on the side, which made for an interesting flavor backdrop against the white fish. And to finish it off, we got the olive oil cake (def a bit heavy and rich but you must leave room for this) and apple fig crostada (100% skip this one unless you feel strongly about apples/figs). Only other critique I’d have is that the food came quite quickly - timing was a tad off - and also we actually ended up waiting almost 30 min for our table to clear despite having a res. Service was lovely otherwise.
