From Our Editors
More than 40 years of experience guides head chef and founder Alberto Albanese as he whips up Italian lunches and dinners in his namesake trattoria. Delicate housemade pastas doused in bolognese or rosé sauces join veal piccata, lamb chops marinated in rosemary and wine, and other meat cuts and chops. Espresso and desserts of the day help round out each meal, which can be served beneath chandeliers within the restaurant or under boot-shaped clouds on the outdoor patio.
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