"Food: inventive dishes, mostly very good. My one complaint was that the texture of the pasta for both the agnolotti and the spaghetti alla chitarra was tough. This was not because it was prepared al dente; it felt as though the dough had not been properly hydrated, not kneaded enough, or had been left out too long before cooking, leaving dryer/harder spots, especially at the folds of the agnolotti and the ends of the spaghetti. If you’re going to serve fresh pasta, it has to be done right, especially at this price point. The bread was also not good; the crust was a little thick and dry. If you’re going for crusty bread, it should be crunchy, while the word that comes to mind here is “dusty.” The shining stars were the cabbage and the oyster mushrooms.Service: attentive and friendly. The drinks were a little slow, which frustrated some in our party.Atmosphere: cute space, but far too loud.A comment on pricing: I have no issue paying for quality. I strongly believe that food is not a place to cut corners. The portions here, however, are very small for some items. The cabbage was $22 for a small wedge. I understand that you have to pay respectable salaries, rent, etc, but just price the dish at $23 or $24 and add another piece of cabbage- that’s not the expensive part, and it doesn’t require significantly more labor on the part of your kitchen staff."
