Long tables, hand-made pasta and natural wine. Open Tuesday to Sunday.
A few favorites from this season’s menu.
Chef’s pickSpring greens, brown butter and aged parmesan.
SeasonalBeurre blanc and charred leeks.
From the grillRed wine jus and roast shallots.
SweetAlmond pastry and crème fraîche.
Our chef buys from three farms within an hour of the harbor and writes the menu around whatever is best that week. Pasta is rolled by hand every morning.
The tagliatelle alone is worth the trip. Warm room, kind staff, and the best focaccia in town.
Hannah P.Dinner for twoThey made my mom’s birthday so special — a candle in the tart and a little card from the kitchen.
Omar S.Birthday dinnerRelaxed, seasonal, not fussy. We have been back four times this spring.
Julia R.Sunday lunch14 Harbor Lane, Portside. Walk-ins welcome at the bar; book ahead for groups of six or more.
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