offers authentic Northern Italian fare on a multi-course tasting menu featuring homemade pastas by Chef Marc Vetri. The beverage pairing — made up of some of the wine cellar’s 2,500 mostly Italian-focused bottles, craft and artisanal beers — is the ideal complement. Exposed wood beams and warm lighting keep the townhouse setting intimate, rustic, and reminiscent of Italy.
Bill Addison, restaurant editor at Eater, writes, "Many of the dishes that follow have been perfected through the years as part of the Vetri repertoire. But Executive Chef Adam Leonti also has the chance to flex his intelligence and creativity with some newer novelties. The evening's most memorable dish was the salt-baked quail, inspired by the salt-baked branzino" that this culinary destination helped popularize.
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