The hand-sliced Angus and sheep skewers were delicious, tender, and perfectly cooked. The Abruzzo sausage bruschetta tasted exquisite, as did the new cheese and egg balls with sauce. Overall, the quality is truly excellent. If I had to find a flaw, I personally wasn't a fan of the type of bread used for the bruschetta: it's the bland kind with a firm crumb, but it's probably the most suitable for these dishes. The ferratelle were good, but the crunchy ones were the ones with the flatbread. Highly recommended, and I'll definitely be back.
Fantastic place where you can enjoy juicy and flavorful arrosticini. I've never tried the liver ones, and they were exceptional. The wine was also good. Prices are okay. Definitely worth trying again.
The Fork
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