Posts

December 10, 2020: Fresh pasta

The difference in texture and flavor between regular old dry spaghetti and freshly made spaghetti is like the difference between a frozen, dried-up mammoth carcass you dug out of the melting Siberian tundra and a freshly cloned live wooly mammoth rampaging through the secret corporate lab that created it. There’s simply no comparison.

Tonight we’re serving our fresh, house-made spaghetti with a plate of cheesy, marinara-y chicken Parmesan. Some of you may remember this dish from the Boot restaurant, although like all memories of the Before-fore Times, it seems more like a beautiful hallucination, doesn’t it?

house-made spaghetti

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November 16, 2020

Remember food? Remember restaurants? Remember how we used to think nothing of going out in public to put food in our faces and ignore our rotten kids for 90 minutes? Remember? Remember when you used to start your servers tip at 15% in your head and then take points off for every tiny flub or perceived indignity? Remember when waiters treated you like a big man so consistently that you almost believed it for a second?

Remember?

Tonight’s special is homemade ravioli filled with fresh local spinach, ricotta & Parmesan cheese, served with marinara & garlic bread. Come relive the glory days.

 

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November 13, 2020: Tortellini

Delicious homemade pasta this weekend. This here is a chicken & ricotta filled tortellini with mushrooms, cream & Parmesan. Oooohh.

 

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