Hurrah! Now we can have our favorite pasta dish, spaghetti cacio e pepe, closer to home than Coltivare, plus the great Coltivare fried cauliflower graced with pine nuts and raisins agrodolce. And we can’t complain about the luscious smoked-Gouda burger served with fab curry-spiced potatoes or the refreshing melon salad spiked with prosciutto, balsamic, and olive oil. Less successful was a seafood linguine—nice mussels and shrimp with romesco and prosciutto but overpowered by too many olives. Tender pepper-crusted sirloin with red wine balsamic, however, came off flavorful and juicy. Friendly servers in a casual, comfy setting.
Cuisine: New American