delivers rustic, Italian-inspired Mediterranean fare — including wood-fired meats, pizzas and pastas — for brunch, lunch and dinner. Outfitted with log cabin-like decor — think plentiful firewood, dim lighting and thick, slab-like tables — the eatery transports guests out of the city and into a warm, inviting lodge. A full bar is available.
Commending the fare, New York Magazine said, “Thanks to a wisely applied wood-burning oven, this is one of the rare restaurants where main courses trump appetizers. The grilled pork chop is delightfully charred and juicy (even if its bed of polenta could double as wallpaper paste), so good you’ll find yourself slicing off every shred. A whole porgy is a treat, too, its tender white flesh given a delicate lemon and herb treatment.”
Book a table to be transported to the countryside via the Reserve app.