A New American restaurant with Italian roots that’s gratuity-free

Chef Brian Leth, who worked at Vinegar Hill House for many years, takes the helm at this delicious Prospect Heights restaurant. Housemade pasta are the centrepiece of the menu, which showcases familiar dishes in a quirky, new light. Soup-dumpling-like Bone Marrow Cappelletti in Brodo (“little hats”) encase a filling of slow-poached bone marrow and burst with flavor. Candy-wrapper shaped Caramelle are filled with creamy La Tur cheese and finished with browned butter, pomegranate molasses and toasted walnuts. Scroll-like Spaccatelli is dressed in nettle pesto. And Cresta di Gallo, a striking black (squid ink) cockscomb-shaped pasta is paired with baby squid, spinach and chiles.

Bar Manager Billy Nichols (formerly of The Finch) utilizes only small batch, non-chill-filtered spirits for Faun’s cocktails, while the natural wine list, curated by Bill Fitch (Vinegar Hill House).

The restaurant takes reservations but not tips and with an airy, polished storefront complete with a long bar for socializing and seating in a charming garden, U will easily while away a warm summer evening at this neighborhood gem.

Ideal For

Whiling away a warm, summer evening

Signature Dishes

White Asparagus with gribiche, paddlefish roe and Chicken Liver Mousse with crispy chicken skin, housemade piadina bread and balsamic reduction; Black Bass with ramps, yogurt, ‘nduja and panisse and a wild Texas Boar Shank cured overnight, confited and browned to order in the fryer; lavender honey glazed Whole Crispy Duck for four comes with buckwheat pancakes and grilled vegetables.

Signature Drinks

The Known Unknown pairs a split base of gin and mezcal with Amaro Meletti and Contratto Fernet, while The Bothan pairs chamomile-infused tequila, egg white, lemon, honey and absinthe. The Bull of Heaven is inspired by the Brooklyn cocktail, with Black Bull scotch, Amargo-Vallet, Maraschino and Dolin dry vermouth.