This offering, from the quartet of Jimmy Bannos (Jr. and Sr.), Scott Harris and Tony Mantuano, have settled
on an Italian approach to the dining concept, and their
small -
plates menu offers cured meats, «smears» like mortadella, balsamic and pistachio, and pork neck bone gravy with ricotta, and a series of dishes cooked «a la plancha,» such as charred green onions with romesco sauce and pork tripe a la parmigiana with pork skin
breadcrumbs.