Roman at the Bones
Rome wrote the recipes, and we make them the way they're made there — not the way they got rewritten on the boat over.
The card is anchored by the pastas the city built: Carbonara — rigatoni, guanciale, egg, pecorino romano, parmigiano; Cacio e Pepe — tonnarelli, two pecorini, tellicherry pepper, white truffle butter; and Amatriciana — spaghetti, guanciale, San Marzano, pecorino romano. Gricia belongs to the Roman canon as well, and rotates onto the menu with the season.
Around them sit Saltimbocca alla Romana, Carciofi alla Giudia, Supplì al Telefono and Ossobuco, alongside a deeper bench of handmade pastas — Tagliolini alle Vongole, Agnolotti di Brasato, Oxtail Ragù and more. Read about Roman cuisine.