Dinner

Patios, lounge and dining room are fully open, reservations highly recommended

In the kitchen, Executive Chef and Co-Owner Landon Saul
and Chefs Logan Cummings and Brooke Price-Kaufman.
We are serving local Caromont Farms goat cheese, a.m.FOG mushrooms, Shenandoah Joe Coffee, Virginia clams, Chaps ice cream, and seasonal vegetables from local farms.
Imported from Italy Grana Padano D.O.P., Pecorino Romana D.O.P., Gorgonzola dolce D.O.P., Caputo "00" flour, Extra Virgin Olive Oil, Anchovies, Balsamic Vinegar, San Marzano tomatoes, Prosciutto di Parma D.O.P., Sicilian sea salt, Carnaroli rice, Calabrian oregano, Calabrian chili and all our dry pasta.
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
20% gratuity will be added to all parties of six or more.

We take dietary preferences and restrictions very seriously. Unfortunately, cross-contact with other ingredients may occur. Regrettably, we cannot guarantee the complete absence of allergens.