Originally from Atina and boasting a lineage of chefs and farmers, Chef/co-owner Sandro Nardone brings his culinary pyrotechnics stateside to this good-looking operation. Sea-blue acrylic chairs and fresh greenery lend a lush feel, while dark wood tables and an open kitchen welcome diners inside. It is an idyllic setting for a gastronomic retreat; and the singular, contemporary cooking never disappoints. Kick off with pork belly accompanied by Fresno chile agrodolce and almonds. Spaghetti with parsley and cherry tomatoes is a nice counterpoint to this explosion of fatty goodness. Perfectly cooked hanger steak is yet another highlight, offered with savory spinach purée and sweet peppers. An affogato seems a most natural and fitting way to call it a day.
- MICHELIN guide inspectors
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