The availability of “pasta made fresh in house daily,” as the menu has it, only hints at the quotidian output of a kitchen that takes ownership of its spaghetti and strozzapreti, tagliatelle and tortelloni, gigli and gnocchi—all of it fresh and tender. (Only the gluten-free noodles are made off-site.) The sauces are irresistibly buttery (don’t miss the parmesan cream), their accompaniments wonderfully portioned (see chicken, pesto) and perfectly cooked (see scallops, seared).
