HOOK 33
people do them anymore," Chef Kelly reveals, "I
thought pu7ng them on as a first course would give
people the spirit of adventure to try something that
they haven't tried before." Follow this with Fe6uc-
cine Fungi: noodles encircled by wild mushrooms
and spinach. A side of Brussels sprouts brightened
by Colatura, an Italian fish sauce, and Aleppo yo-
gurt, giving them an acidic bite, is a must-try. Pursu-
ing the menu's rare dishes imbued with comfort
and care, savor a warm bread pudding on a bed of
limoncello crema and hazelnut gelato for a seasonal
dessert. If you have a sweeter tooth, try the
The restaurant is a
full, lively house, a
place of celebrations,
birthdays, new
beginnings, and
community gatherings
