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This wonderful Italian restaurant extends our pasta frontiers by making gnocchi with polenta, rather than the usual potatoes, semolina, or bread crumbs, then saturates them with a scrumptious rabbit ragu, shot with black peppercorns like punctuation in a lengthy paragraph. The beet-dyed potato gnocchi called violette di parma are similarly excellent. There's also a flavorful squid salad, a wood-oven calzone bulging with fresh mozzarella, and a pork chop laved with rosemary-scented gravy. Best of all is the namesake pizza baci & abbracci ("hugs & kisses"), littered with caramelized onions and gobs of pancetta.