The restaurant (replacing the glitzy Onima) is set across three floors and houses a ground-level lounge and cocktail bar, a terrace dining room on the indoor / outdoor first floor, a dining room on the second floor, and a cigar lounge on the third floor. Expect the restaurant's Mediterranean aesthetic and design to feature plenty of neutral tones with accents of emerald and blue alongside natural materials.
Menu-wise think southern Italian coastal-inspired dishes - with an emphasis on sustainable and organic ingredients - as well as its innovative cocktails and well-edited selection of French and Italian wines. Highights on the menu include: Blue fin tartare, bone marrow agnolotti and whole grilled branzino and a truffle pizza.
Cacio e Pepe, served table-side from a Tuscan pecorino cheese wheel with parmesan and chitarra pasta; A5 Carpaccio, thinly sliced wagyu served with pickled seasonal mushrooms, aioli, and freshly shaved black truffles; Monkfish Livornaise served with manila clams, fresh tomatoes, wild cabbage, and brodo and The Sparrow Fusilli made with homemade fusilli, pomodoro, burro di parma, and fresh basil.
Basilicata made with Amaro Lucano, strawberry, Aperol, Campari, lemon, simple syrup, basil, and strawberry air and the Sicily made with blanco tequila, dry vermouth, lime, agave, orgeat, guava, Averna, bitters, torched rosemary air, absinthe, and fire.