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Taglierini from The Tasting Kitchen

Served with with squid and serrano chiles.

Rye Pappardelle from Gjelina

Served with Lamb Sausage, Cherry Tomato, Truffle Tremor Goat Cheese and Herbs.

Ricotta & Egg Raviolo from Osteria Mozza

Served with browned butter.

Oxtail Agnolotti from Faith and Flower

Served with bone marrow butter, tangerine salsa and beef tendon chicharrones.

Bone Marrow from Angelini Osteria

Served over pasta.