Cacio e Pepe

This isn’t just dinner. It’s a very good reason to come in on a Saturday. Just $20.

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You smell it before you see it.

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A full wheel of aged cheese is rolled from the kitchen.

Hot spaghetti hits the wheel.

The heat melts the cheese.

The sauce is made in front of you.

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No cream.

No extras.

No shortcuts.

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Just pasta, pepper and aged cheese - finished table-side.

The chef steps in.

Twirl. Toss. Scrape.

Straight from the wheel to your plate.

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This is Cacio e Pepe as an experience, not just a dish.

Something to watch.

Something to come in for.

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Walk in. Order. Watch it happen.

Available Saturdays only from 5 pm.

While stocks last.

Start 28 February.

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