Expect more of the same you get at dell’anima: seasonal Italian, focused around whatever’s fresh at the moment, with a few standby classics (spaghetti and meatballs, har har). Menu’s divided into Pesce, Pasta, Crudo, Carne, Verdura; highlights include a mean frisee salad with poached egg and speck, as well as chef Gabriel Thompson’s current octopus preparation. Killer Italian vino completes the picture.

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