The glory days have passed, but starters (mozzarella campagnola, fritto misto) still shine, and pastas can be excellent. Osso buco with marrow is best entrée. Try the lemon torte, leave the cannoli. Expensive on up.
- What the Chef Eats: "Seared Ahi with Soy Reduction" · June 28, 2012
- Review: "Bread, Wine, and Marrow" · Feb. 7, 2007
|Sunday||11:30 a.m. to 10:30 p.m.|
|Monday||11:30 a.m. to 10:30 p.m.|
|Tuesday||11:30 a.m. to 10:30 p.m.|
|Wednesday||11:30 a.m. to 10:30 p.m.|
|Thursday||11:30 a.m. to 10:30 p.m.|
|Friday||11:30 a.m. to 11 p.m.|
|Saturday||11:30 a.m. to 11 p.m.|
The kitchen is always open during business hours.
|Price range of entrées||$15 - $30|
|Occasional live music||No|
|Payment Options||Accepts credit cards|