Expect a gracious setting featuring soft gold tones, a mix of tables and banquettes (with a striking leopard design motif), and an attentive, knowledgeable serving staff. They’re crazy about burrata here; it makes frequent appearances on the Italian menu both in its very own section and in a number of other dishes. It’s an excellent burrata, as you would expect, and it went well with the regional ham culatta—an insanely rich but delightful combo. Another fine starter, oysters carbonara, combined the bivalves with a creamy sauce and bits of crisp pork. Less successful was a beautiful slab of Ora King salmon resting on rapini—alas, the fish tasted a bit past its prime (however, the burrata, yes, the burrata, was its predictable fine self). We had no complaints, though, with risotto milanese and ultra-tender ossobuco (a huge marrow bone came along just in case the dish was not rich enough on its own). Somehow, even after all the excellent food, the dessert menu still beckoned—and we answered. Our rewards? The first was the Torta Sette Veli, seven thin layers of chocolate cake and hazelnut cream icing (dramatically topped with dark chocolate “spikes”). The second was the tartufo nero, a glorious globe of dark chocolate and vanilla ice cream thatched with crunchy chocolate and topped with a decadent chocolate pour-over.
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The kind of place where you'd want to celebrate your anniversary.