The name of this latest concept from entrepreneur Tony Monaco—the man behind The Blind Pig, Blind Coyote, and The Trough Sandwich Kitchen—certainly is fitting. His Italian roots served as the inspiration for this spot. And then there’s the research and development that went into building the menu—the culinary team spent weeks traveling through Italy, feasting on foods from various regions to spark their culinary creativity.
What isn’t made in-house is flown in from Italy to ensure authenticity. You’ll find antipasti selections such as arancini (fried orbs of risotto) atop marinara sauce, crostini with burrata and an addicting tomato jam, and charred octopus with a romesco sauce. Some eight pasta dishes also populate the menu, including lamb Bolognese over pappardelle, chicken pesto over torchiette, and a luscious spaghetti alle vongole (pasta with clams) in a light sauce that gets a lovely kick from Calabrian chilis.
And the pizzas—oh, the pizzas. Six enticing varieties are all constructed atop a Neapolitan-style crust made in-house from scratch. The combinations of toppings are refined and measured to allow the taste and texture of that wonderful crispy-chewy crust to shine through. The Diavola, for example, serves up layers of smoked mozzarella, San Marzano D.O.P. plum tomatoes, thin slices of spicy Calabrese sausage, bits of Fresno chili peppers, and olives.
The Bianca is dressed in garlic and three luscious cheeses—delicate fior di latte, fresh ricotta, and nutty Grana Padano. And the Prosciutto is a flavor-packed treat, with sweet San Marzanos, a buttery-rich burrata, a handful of peppery arugula, and a drizzle of sweet honey to cut the signature bitterness of the greens. It was, quite possibly, the best pizza I’ve ever tasted.
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