This isn’t just dinner. It’s a very good reason to come in on a Saturday. Just $20.
You smell it before you see it.
A full wheel of aged cheese is rolled.
Hot spaghetti hits the wheel.
The heat melts the cheese. The pasta is tossed through the wheel.
No cream.
No extras.
No shortcuts.
Just pasta, pepper and aged cheese.
The chef steps in.
Twirl. Toss. Scrape.
Straight from the wheel, served fresh.
This is Cacio e Pepe as an experience, not just a dish.
Something to watch.
Something to come in for.
Walk in. Order. Watch it happen.
Available Saturdays only from 5 pm.
While stocks last.
Saturdays | from 5 pm
Pasta is finished in the cheese wheel in a designated service area visible to guests. Not prepared tableside.
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