As per their website:
Led by chef/owner Basilio Pesce, our staff believes in building memories around food and eating. It's simple: We like feeding people.
We use local, ethically grown and raised ingredients to create menu items that vary depending on the season (our wine, beer and coctail lists also rotate). We believe this keeps things interesting for our staff and, most importantly, our guests. If you like to and drink, you'll probably like it here.
~ dill infused tromba blanco, house made aquavit, fresh lime, eggwhite
~ cotechino & rapini
Perfect start and why did we only order one... def not sharing next time. Love the huge price of cotechino sandwich in between.
Brando's Pollo Fritto $13
~ buttermilk & hot sauce
Super light and super crispy plus love how moist the chicken stayed and boneless to boot. Oh and let's not forget the perfectly spicy housemade hot sauce that I totally want to bring a bottle home.
Chicken Liver Agnolotti $16
~ honey mushroom & 15 year old balsamic
Love the smooth chicken liver filled pasta but not sure how well the mushroom tide together since it kind of stole the show.
Bone Marrow $21
~ snails & gremolata
Love how they have a different take of bone marrow instead of just the boring parsley salad. Love the fragrant horseradish and the snails with the fatty bone marrow.
~ w/ caramelized eggplant mousse & chocolate
Yes, I had veggies for dessert... was surprise that the caramelized eggplant mousse was so perfect together with the fried dough. This was perfect dessert to start fall.
Love the vintage telephone stand
Wish I visited Porzia earlier, love everything we had tonight.
Service can't be more perfect, it was friendly and attentive.
They have prix fixe Monday, $30 for 3 items, definitely have to come back or that.