Revue

Hand-made artisan breads served with addictive anchovy butter

New York-style cheesecake with strawberry preserves

Transcendent tiramisu

Chicken marsala served with a side of pasta

Chicken parmigiana served with pasta

Grilled quail converges with pancetta and sweet potatoes

Lamb chops blanketed in an earthy cumin yogurt spread

Perhaps the best meatballs in the south

Buttery paninos delicately stuffed with cured prosciutto and fig jam

Pork chops prepared pizzaiola-style

Veal parmigiana served with a side of pasta

Pasta dish at Cotogna

Pasta option with choice of swordfish, salmon, shrimp, or chicken

Handmade ravioli with five cheeses

Fusilli with sweet sausage and Parmesan

Available in food challenges up to six pounds

Pizza with arugula and prosciutto

Spicy diavola pizza

Classic margherita pizza

Classic marinara pizza

Wood-fired pizza with pork belly and sugo

Baked clams strewn with bacon breadcrumbs and lemon

Raw hamachi dish

Hand-pulled mozzarella with basil-marinated tomatoes

Oysters hit with Calabrian chili and warm under the ultra-hot oven

Poached cod served with salsa verde

Local oysters kissed with lemon and shallot mignonette

Artichokes fried to a heavenly, airy crisp

Collard greens loaded with belly ends

Gnocchi that takes a cue from biscuits

Constantly changing herb sformato

Stuffed squash blossoms

Constantly changing vegetable sformato