At this neighborhood spot in Mueller, the dining is alfresco (for now) and a spritz with housemade amaro is highly recommended. Try this: We at first ignored the focaccia that came with a smooth orb of fresh buffalo milk burrata and tomatoes but rectified our mistake to soak up all of the sauce on the plates. A bowl of tiny cavatelli, their fine grooves primed to collect all of the creamy, dreamy green-garlic pesto, was a far cry from the sometimes gloppy, overly herbaceous preparations found elsewhere. Almost raw calamari, doused with a fiery pepper oil, was alluring, but seemed a little out of place on the table. A diminutive portion of swordfish was deftly executed; only a heavily breaded chicken milanesa was clunky in its preparation. Pro tip: Be prepared to change your reservation if the weather is uncooperative.
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The chefs play with Italian traditions in a convivial, glass-enclosed space.