“From the short-but-interesting menu we selected a tasty housemade, hand-rolled cavatelli carbonara prepared with wild gulf shrimp and house-cured pancetta, and punctuated with green of broccoli raab leaves. A glass of non-oaky Le P’tit Paysan Chardonnay was the perfect accompaniment (wine is served in Riedel glasses-making for symphonic clinking).”
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