The restaurant is the brainchild of husband-and-wife chefs Angie Rito (Torrisi Italian Specialties) and Scott Tacinelli (Quality Meats), who aim to put a fresh spin on typical Italian-American dishes and family favorites. Think classics of Italian cuisine blended into modern American cuisine such as the chicken and parma pizza and deconstructed lasagna.
The interiors takes influences from Italy and New Jersey - with a "rhythm" of arches, chequered tiles and brass details - blending the effortless glamour of northern Italian design with the familiarity of a north New Jersey red-sauce joint.
Playful take on red-sauce nostalgia.
Barbecue calamari with pepperoni fried rice; Roman pasta-inspired grilled orata alla gricia; a chrysanthemum caesar salad; Caramelle pasta with buffalo milk and pickled cantaloupe and chicken scarpariello, veal “da pepi.
Nonna's Little Nip (grapefruit, Campari, and prosecco); a Pinky Ring (a blend of bourbon, Carpano Antica, Galliano, and Campari); or Don Angie's take on the Piña Colada, a mix of aged rum, pineapple, pine nut orgeat, lime, and Thai basil.