The downstairs kitchen and bar, which faces the pizza oven. Photograph by Kyle Gustafson
Chefs at work in the downstairs kitchen. Photograph by Kyle Gustafson
Upstairs “ham bar.” Check out the meat cleavers hanging overhead. Photograph by Kyle Gustafson
The wood oven reaches 800 degrees. Photograph by Kyle Gustafson
The upstairs dining room. Photograph by Kyle Gustafson
Sweet-corn agnolotti with chanterelle mushrooms and pine nuts. Photograph by Kyle Gustafson
The agnolotti is one of a number of small plates; it costs $12. Photograph by Kyle Gustafson
Escarole salad with baby potatoes, guanciale, and a sunny-side-up egg. This dish was inspired by Isabella’s grandmother’s escarole soup. Photograph by Kyle Gustafson
Roasted-potato gnocchi with braised pork shank and burrata. Photograph by Kyle Gustafson
The “Jersey Shore” pizza with fried calamari, tomato, provolone, and cherry-pepper aioli. Photograph by Kyle Gustafson
Another look at the Jersey Shore pizza, one of eight on the menu. Photograph by Kyle Gustafson
Pork ribs with pickled rhubarb, radishes, and oranges. Photograph by Kyle Gustafson
