• RAVIOLIO
    brown butter, sage

  • CANNELONI 
    butternut squash, ricotta

  • GEMELLI  
    fresh tomato, basil, grana padano, olive oil

  • TAJARIN 
    parmesan, crab, olive oil, parsley

  • BIGOLI
    bolognese, piave di vecchio

  • RIGATONI
    chicken liver ragu, thyme


PASTA, PRETTY PLEASE  

All of our pasta is made in house with our special pasta extruder. Yes, just like the play-doh machine, but only for adults. We use the Arcobaleno AEX18, which is produced in Lancaster, Pennsylvania, and can turn 18 pounds of dough into fresh pasta every hour. 

SAVORY SAVIOR SAUCE

“The first time we tasted it, we fell completely in love,” says Kulik. The only restaurant currently carrying it, we chose Bianco DiNapoli tomatoes, which are organically grown & harvested on a family farm in California’s Yolo County (because you only live once, unless you believe in reincarnation). The tomatoes are a collaboration with Chris Bianco, who is perhaps the most famous pizzaiolo (yes, that’s actually a thing) in North America. Long summer days & fertile soil make these delicious untempered tomatoes pop in your mouth.