This was one of the most unique, impressive, and unbelievably experiences. From the moment you sit…read moredown you feel like you're in your own universe. There is a limited seat of no more than 10 tables. One of the plates was a broccoli leaf, a BROCCOLi leaf! It was the most delicious things i've ever experienced. The attention to detail for every plate was beautiful and stunning. The photos don't do it justice but it's truly a one of a kind experience. The sommelier had spot on recommendations when we asked about taste, body and price. Speaking of attention to detail, I didn't even realize I dropped my napkin and before I could even notice they had a fresh one on my lap. They take care of each and every person with grace. Niko Romito even came out a few times to check on the guest and see how the food was tasting. I can't wait to come back and visit again!!

Chef Niko Romito is definitely a genius. To take the tenants of the simplicity of Italian Cuisine…read moreand then distill and refine it as many of the great chefs do. The food is not luxurious in aesthetic with comparison to say La Pergola, Dap Pescatore or Enoteca Pinchiorri, some of the other vaunted Italian restaurants. However it is every bit as tasty and brilliant. Coaxing flavors and making things look simple and effortless maybe the hardest thing of all. But the spartan refinement is backed by a whole lot of delicious. Onion reduction, Parmesan cheese, Toasted Saffron Capellini Pasta and Tomato (so crazy simple and tasty) Pork Belly and Celeriac Lentils, Hazelnut and Garlic (maybe the most incredibly tasty of all) Licorice Granita, White Vinegar, White Chocolate, Balsamic Abruzzo is not a region I know a lot about but I recently met someone who spends many of their summers in the region of Castel di Sangro so I am definitely charged to explore more of the regions and see the traditional side of what chef Romito's progression comes from.