FROM AS LITTLE AS $9
We work with small independent farms and producers where sustainability and seasonality is key. Pasta is mixed, rolled and extruded in house.
We work closely with local wineries, Italian and from around the Aegean, they follow organic & biodynamic processes.
COFFEE HOLE IN THE WALL
Our bread & pizzetta sour dough is fermented for at least 48 hours and baked fresh every service.