A menu is a story, and every dish is a chapter. Ours is Italian at its root, with a few chapters borrowed from further afield. You can read the whole thing on our menu page — but these four plates are the ones guests ask for by name, and they say the most about how this kitchen works.

Signature Dishes

Pepe & Sale

✦
Antipasti

Carpaccio di Manzo

Beef carpaccio

Beef tenderloin sliced thin enough to see the plate through it, then dressed with capers, Taggiasche olives, shaved parmigiano, and crisp baby arugula, finished with an infused olive oil. Light, sharp, and a good way to wake up the table.

Primi

Paccheri al Pesto di Pistacchio

Paccheri, pistachio pesto, jumbo shrimp

Large paccheri tubes tossed in a pistachio pesto we make in house — nutty and rich where a basil pesto is bright and green. Cherry tomatoes cut through it, jumbo shrimp make it a meal. This is the dish that best explains what we mean by Italian with an international accent.

Our most-ordered pasta.
Secondi

Filet Mignon al Pepe Verde

8 oz Black Angus filet, green peppercorn brandy sauce

An 8 oz Black Angus filet cooked to temperature and finished in a creamy green peppercorn and brandy sauce, with asparagus alongside. A steakhouse classic, but handled with an Italian hand.

Branzino al Sale / Livornese

Whole Mediterranean sea bass, two ways

A whole baked branzino, and you choose how it arrives:

al Sale Baked in a salt crust, cracked open at the table. The salt seals the fish and keeps it remarkably moist.
Livornese Tuscan style, baked with plum tomatoes, capers, olives, and garlic. Brighter, punchier, more sauce to mop up.
Best shared between two.
You can tell a kitchen by what it refuses to shortcut. Ours starts with the pasta.

Find your own favorite

These four are a small slice of the menu — there is a whole list of antipasti, house-made pastas, and a wine list worth taking seriously. Come find the dish you end up ordering every time.