Our number one goal is to put out a world class product of food, wines, service and atmosphere. This experience is often a resemblance of old restaurant associates of the sixties, with the theatrical spaces and old world inspired dishes. Our specialties won’t be found anywhere else starting from meltingly tender short ribs long braised in Peroni beer with cherry peppers and topped with gorgonzola cheese and continuing with The zuppa di pesce (seafood stew), considered one of the best in the country, made with mussels, clams, shrimps, calamari and other fish in a lusty tomato sauce. Every pasta is homemade and all ingredients are brought in from New York’s Arthur Avenue.
I’ll always love fall in the Hudson Valley best, but there’s something so special about spring. Budding trees, greenery, a warm breeze here and there, daffodils and tulips…you can’t help getting caught up in it all, buoyed by feelings of expectancy and optimism for a new season and fresh start.
