Here we are, arriving at May 2nd, exactly 1 year after our official opening date.
-288 blog posts and too many pasta dishes to count.
Thank you for coming along for the ride.
Without the support you’ve given, through your patronage, your writings, and your enthusiasm, we would not of made it this far!
I have no words to accurately express my gratitude.
Pesto of sun-dried tomatoes, toasted pistachios, fresh oregano and parmesan
Gnocchetti, with fresh Asparagus and Sungold Tomatoes
Tagliarini, with Squid ink, Bread crumbs and Parsley