| We are cooking up lots of Father’s Day lunch and early dinner specials in addition to the à la carte menu. Highlights include the burrata ravioli with vodka sauce; “The Patron” pizzetta with a sunny side egg, shishitos, nueske bacon and whipped ricotta; and for steak-lovers, a 10oz prime skirt steak & eggs with schmaltz fried onions, yukon home fries and Chef’s A-4 sauce, and a 35-day dry-aged NY strip with an espresso-porcini crust, bone marrow and cider-roasted atlas carrots. Reservations are recommended. |
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