Expect raw items like octopus carpaccio and a variety of other fish dishes; meat options like beef carpaccio; ceviches and creative desserts like vodka infused watermelon with feta gelato.
Andy Travaglia’s new restaurant has wowed diners with bold flavors, simple small plates, killer desserts. If you’re into crudos and “sweet endings,” this is where you want to be. [Eater 38 Member] Read more