Lobster & Crab Cannelloni was delicious, Fennel Sausage Rigatoni was well-prepared with fresh ricotta cheese in the red sauce, Ciopinno was flavorful with seafood, but still overpriced, Bread was a +!
Incredible breakfast- the rosemary roasted potatoes are divine! Don't be afraid to try the beet juice either.
Italian style characterizes this fine dining in a casual atmosphere restaurant from local chef Andrew Weissman. Fresh pasta is made daily. Read more.
Andrew Weissman, who also owns seafood-centric The Sandbar, makes most of his pasta in-house, including the conchiglie that's served with ham, peas, wild mushrooms, and cream. Read more.