Produce and herbs from Marti's farm are used extensively to intensify their cooking with freshness and stimulating subtleties. Examples: fettucine hand-rolled with organic Swiss chard, and ravioli stuffed with home-grown pumpkin aroused with sage.
The preliminaries are a preview of good things to come. Pasta e fagioli, for instance, was hearty and warming, the noodles nice and firm, the broth deep and decent. Indeed, a super soup for a frosty winter evening. Read More
Restaurant Review by Chicago Italian Restaurants Examiner
Chuck Pecoraro
