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2025-06-14
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Dinner. 2 seatings. Went for 6:30pm, already packed. Bar Counter seating 5, plus 3-4 tables on each side. Friendly Server explained that he himself was from Milan and the food was as authentic as could be. Comprehensive wine list. Went for a glass of Sauvignon Blanc. Crackers to go with it. Here’s what we had.Mondeghilli Meatballs- a Milanese classic traditionally made with leftover roast/boiled veal/beef scraps. Crisp outside, tender within, topped with a light garlic aioli to anchor the richne
Friendly Server explained that he himself was from Milan and the food was as authentic as could be.
Comprehensive wine list.
Went for a glass of Sauvignon Blanc. Crackers to go with it.
Here’s what we had.
Mondeghilli Meatballs- a Milanese classic traditionally made with leftover roast/boiled veal/beef scraps. Crisp outside, tender within, topped with a light garlic aioli to anchor the richness and a piece of pickled red onion that cut through with just the right acidity.
Silky and cool slow-cooked veal rump, draped in a light, velvety tuna sauce, with briny capers adding the necessary kick.
Linguine alle Vongole- fresh, sweet clams in garlicky, olive oil-rich sauce. Pasta was al dente, with bottarga shaving adding a savory, sea-salty finish.
Bone-in veal chop- pounded and breadcrumbed. Meat was juicy and full of flavor, the crust thin and crackling. Served with a light salad, wedges of lemon and not much else — just as it should be.
Tiramisu, creamy and lush, Scooped Tableside.
In summary: a confident, heartfelt homage to Milanese and Northern Italian cuisine with a focus on clean flavors, classic techniques, and familial warmth. Experience was rustic but refined, comforting without being predictable, and rich in regional identity.
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