"we met a few more here to dinner on a Saturday night. we had reservations and sat right in front of this little restaurant. it was a cold february night and was grateful for the heavy curtain at the entrance, which was a decent task to keep cold Scottish air from flooding the place. our server could have been new on the job. we felt haste to order. when we decided not to order any appetizers, our little tellers were taken away, at the moment later a basket delicious brot came on the table without telling. I wish that brot had come with something like a rosmarin-infected olive oil and/or butter. we were immediately told that they were from a daily special swordfish escape. I agree with it because it is not something that a restaurant wants too much. After I placed my order for the $17 amatriciana (farro fusilli pasta in a smoked pork, bevel and tomato sauce), our server came back to tell me they were out. I ended the ordering of the $20 gnocchetti con 'nduja (small kartoffel gnocchi with spicy calabrian chili porkworst ragout with tomato and smoked ricotta salata.) it was excellent, with just enough spicy for most people. pasta recipes are profitable for restaurants, and that is ok. that is, I think the portion size should have been bigger or when it came with a small veggie or salat side. the noise level was perfect for talks and the lighting has a warm glamour. they seem to have a well-stocked cash."
