While the 1,500-square-foot inside decor looks familiar with some of the same classical elements, including exposed brick at the back of the restaurant, much of it has been renovated, refurbished, or reimagined for a more contemporary aesthetic to its interior design, including marble, wood, walnut, and eco-leather inside.
- Moka espresso martini: spiced rum and Kahlua mixed with Madagascar vanilla syrup and Colombian arabica single-origin coffee from Estratto Coffee.
- Burrata di Puglia; carne cruda with capers, dijon, pickled shallots, horseradish aioli, egg; and chicken liver mousse with preserves, carta di musica, and fruit and nut seeded crisps.
- Crostini trio: whipped ricotta with agrodolce chicorie, brown butter, chili honey; white anchovies with dragoncello, soft boiled egg; and nduja with braised fennel, guanciale, caciocavallo.
- Canestri: caponata, Calabrian chili, and ricotta salata.