Boasting a rustic and sleek interior, this signora makes a pretty perch for drinking and dining. Midnight-blue leather banquettes, chandeliers and exposed brick adorn the room; a long bar is populated by chatty locals and well-heeled visitors.While the kitchen sticks to beloved Italian classics, it also pivots seamlessly towards a more contemporary approach. Burrata, for instance, is first fried and then dressed to the nines with roasted pomodorini and pistachio. Linguine tossed with favas, peas and fennel pesto is a springtime treat, while monkfish with creamy bisque and soppressata is ideal at all times. Desserts, like the dannolo, is a delicious hybrid of the classic cannoli filled with cream, chocolate chips and crowned by a tiny round of biscotti.
- MICHELIN guide inspectors
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