12 MARCH 2026
WHY WE AGE OUR BEEF FOR 45 DAYS
The short answer is flavour. The long answer involves a walk-in fridge, a lot of patience, and one very expensive mistake in 2011.
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EST. 1998 — FINE DINING
AUTHENTIC TASTE
Recipes carried over from family kitchens in Naples, Oaxaca, and Kyoto — cooked the way they were meant to be.
PREMIUM INGREDIENTS
We buy from twelve local farms and one very stubborn fishmonger who only sells us what came in that morning.
CREATIVE MENU
The core menu holds steady. Six seasonal plates change every month, and the chef's counter changes nightly.
~ Plates of Plenty ~
A COLLECTION OF COMFORT FOODS
OCEAN BOUNTY
PRAWNS TACOS PASTOR
ITALIAN SPAGHETTI CARBONARA
RED VELVET CUPCAKES
MANGO SORBET
Marco Vitale
Head Chef
CLASSIC CHEESE PIZZA
PORK ITALIAN SALSA
ROASTED SQUASH GRAIN
CRISPY CARROT FRIES
RAINBOW VEG BOWL
30 MINUTES DELIVERY
Inside a three-mile radius, or the next order is on us.
VARIETY OF DISHES
Sixty-four plates across five kitchens, plus a menu that turns with the season.
FREE SHIPPING
No delivery fee on orders over $40, every day of the week.
BEST QUALITY GUARANTEE
If a plate isn't right, tell us and we'll remake it. No questions, no receipt.
Bite by Bite
EXPLORING WORLD OF DELIVERY
The same kitchen, the same pans, packed to travel. We rebuilt half the menu around containers that keep crisp things crisp and hot things hot — so what lands at your door is what leaves the pass.
Insulated packaging on every hot dish
Live order tracking from pass to door
Contact-free drop-off on request
Welcome
MAKE A RESERVATION
Mon – Thu: 11:00 – 23:00
Fri – Sun: 11:00 – 01:00
Testimonials
WORDS FROM CUSTOMERS
“We booked for six and stayed for four hours. Nobody rushed us, the carbonara was the best I've had outside Rome, and the bill was fair. That's the whole review.”
Latest Blog
STORIES & INSIGHTS
28 FEBRUARY 2026
MEET THE FARM BEHIND OUR PRODUCE
Forty minutes north, on eleven acres, the Halvorsen family grows most of what ends up on our vegetable plates.
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09 FEBRUARY 2026
THE WOOD OVEN THAT NEVER GOES COLD
It was built in 1998 by a bricklayer who refused payment in cash and took dinner for a year instead.
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