"We were particularly interested in the lemon pasta, which can be topped with Bottarga, a shaved fish roe. Unfortunately, we neither saw nor tasted the Bottarga, but as we understand it, it’s comparable to grating Parmesan over pasta. Our reservation was for 7:45 PM on a Sunday, and we were the last ones in the dining room, which made us feel a bit rushed to leave. Several tables were celebrating birthdays, which added a nice touch to the atmosphere, and the intimate space only has about 30 seats.
All in all, I would recommend this place for its chef-owned experience."