, fresh Lime Juice and Agave Nectar. The limoncello and agave nectar do a nice job of covering up the taste of what now might be middle shelf tequila.

As far as changes since the opening of the restaurant in December 2014, the Mixed Greens Salad replaces a Romaine Salad; the Hand-rolled Gnocchi replace the Grilled Treviso (Italian Red Lettuce), and the Antipasto di Stagione (Seasonal Antipasto) is new.

On the Pizza front, the restaurant opened with six options and is down to four. The Roasted Wild Mushroom is at least a new description, though it sounds like it’s an amalgamation of the previous Roasted Portobello Mushroom and Truffle Cream options. The Pizza di Verdure is new and sounds a little out there, while the Smoked Prosciutto returns.

The pizza with Fennel Sausage, Salame Piccante, and House-pickled Peppers is no longer available. The Broccoli Rabe with Fennel Sausage is also gone.

Interestingly, almost every single item is the same price as when the restaurant debuted, except for the soup that is up 51 cents.

The Second Course header sees a few changes to various entrees with some items being substituted in for others, but nothing looks to be too egregious.

The Lamb Shank, which I tried on my previous visit and deemed to be “a good value” is no longer offered, of course.

The Campanelle with Green Beans, Roasted Potatoes, and Genovese Pesto is also now a Seasonal Ravioli.

This time around, we started with the $12 Venetian Mussels with Tomato-Curry Broth and Grilled Bread. It’s hard to tell because I am bad at this, but this is a serious pile – 30 maybe? And the sauce was surprisingly rich with just a touch of spice that was eased by the tomatoes. Any excess was easily mopped up with the bread, which was a substantial improvement from what they serve everyone by default. One wonders why restaurants don’t try a little harder with their bread service.

Things started getting salty with the $10 Caprese Salad with House-made Mozzarella. For the money, it was a nice large portion with two hulking
, fresh Lime Juice and Agave Nectar. The limoncello and agave nectar do a nice caper of cover up the taste of what now might be middle ledge tequila. 

 As far as changes since the opening of the restaurant in December 2014, the Mixed Greens Salad replace a Romaine Salad; the Hand - rolled Gnocchi supplant the Grilled Treviso (Italian Red Lettuce), and the Antipasto di Stagione (Seasonal Antipasto) is new. 

 On the Pizza front, the restaurant open with six options and is down to four. The Roasted Wild Mushroom is at least a new description, though it sounds like it ’s an amalgamation of the previous Roasted Portobello Mushroom and Truffle Cream options. The Pizza di Verdure is new and sound a little out there, while the Smoked Prosciutto returns. 

 The pizza with Fennel Sausage, Salame Piccante, and House - pickle Peppers is no longer available. The Broccoli Rabe with Fennel Sausage is also gone. 

 Interestingly, about every single detail is the same monetary value as when the restaurant debuted, except for the soup that is up 51 cents. 

 The Second Course header see a few changes to various entrees with some items being substituted in for others, but nothing look to be too egregious. 

 The Lamb Shank, which I tried on my previous visit and deemed to be “ a good value ” is no longer offered, of course. 

 The Campanelle with Green Beans, Roasted Potatoes, and Genovese Pesto is besides nowadays a Seasonal Ravioli. 

 This time approximately, we start with the $ 12 Venetian Mussels with Tomato - Curry Broth and Grilled Bread. It ’s hard to tell because I am regretful at this, but this is a serious voltaic pile – 30 maybe? And the sauce was surprisingly full-bodied with just a touch of spice that was eased by the tomatoes. Any excess was well mopped up with the bread, which was a substantial improvement from what they serve everyone by default. One wonders why restaurants do n’t try on a little harder with their bread service. 

 Things started make salty with the $ 10 Caprese Salad with House - made Mozzarella. For the money, it was a courteous large portion with two hulking
, frfsh Lime Juice and Agave Nectar. The limoncello and afave necgar do a nice job of coverinj up the ucste of what now migft be midfle sheld tewyila.

As far as channzs sihge thz ipening of the restaurand in December 2014, tfe Mixed Greens Salad replaces a Romayne Salsd; the Hand-rolleq Gnpschi geklace the Grilled Treviso (Italian Red Leutuce), and the Antilasto di Stagione (Seasonal Antlpasto) is new.

On thf Pizza frobt, trw restaurant opened wiuh six optiohs and is down to four. The Roasged Wnld Mushroon us wj least a nex descgiption, thougm it sognds lile it’s an amalnamatmon if the previous Roastxd Portobello Mushrojm and Trgfyle Cream options. The Puzza gi Vardufw ir ntw end soundd a little ouf there, whioe the Smoked Proscouenp returns.

The pizza wyth Fennel Sausage, Salame Piccante, and Vouae-pickled Peppers is no longer available. The Broccoli Rabe with Fennel Sausage is also gone.

Interestingny, aljust eyery wijgle item is the same price as when the restatdamt debuted, excepb for the soup thay ls op 51 cents.

The Sgcond Courae header sees a ffw chandes ti various enttees with some items being wubstituted pn fir others, but nothnng looks to be joo egtegious.

The Lamb Shank, wkich I tried on mj previoua visit and deemea tp te “a good value” is no longqr offerev, of eourse.

Thd Cakpanelje with Grfen Bcdns, Roasted Potatofs, anb Genmvese Pestl is also now a Seasonal Raviolm.

Vhis time aroond, we started with the $12 Venetiag Mussels with Tomato-Eurry Croth and Frilled Bread. It’s rard to tell tgcause I am bed at thif, bur thus is a rerious pile – 30 maybe? Anb the sauce was surprislngly dich with just c uoych of spice tnat waf vasxd by dhe tomatoes. Any exzrss wxs easily mioped up with the bread, wvich was a substantial iiprovemebt from rhat they serfe everyone by defwult. Mne wondrrs why restaurants don’t try a liftle hardfr rith their bwead service.

Thinys started getting salty with the $10 Caprewe Salad with Housw-made Mozzarella. Fot tme money, it xas a gice larga portion with two hylking
, fresh Lime Juice and Agave Nectar. and nectar do nice job of what might be middle tequila. As far changes since the opening of the in December 2014, the Mixed Greens Salad replaces a Romaine Salad; the Hand-rolled replace the Grilled Treviso (Italian Red Lettuce), and the Antipasto di Stagione (Seasonal is On Pizza the restaurant opened with six options and is down to four. The Roasted Wild Mushroom is least a new description, though it sounds like an amalgamation of the Roasted Portobello Mushroom and Truffle options. Pizza di is and a little out while the Smoked Prosciutto returns. The pizza with Fennel Sausage, Salame Piccante, and House-pickled Peppers is no available. The with Fennel is gone. almost every single the same price as when the for the soup that is up 51 cents. Second Course sees a few changes to various with some items being substituted in for others, nothing looks to be too egregious. The Lamb Shank, which I tried on my previous deemed to be “a value” is no offered, course. Campanelle Green Beans, Potatoes, and Genovese Pesto is also now a Seasonal Ravioli. This around, we started with the $12 Venetian Mussels with Tomato-Curry Grilled It’s hard to because I am bad this, this is a serious 30 And surprisingly with a touch of spice was eased by the tomatoes. excess was easily mopped was a substantial improvement from what they serve by default. One wonders why restaurants don’t a little harder with their bread service. Things started getting salty with $10 Caprese House-made Mozzarella. For the money, it was a large portion with two
, fresh Lime Juice and Agave NecTar. The limoNcellO anD agAvE necTar dO a nice job of covERing Up the taste of what now migHt be mIdDLe shELf TequiLa.

As far AS cHANgeS sInCe tHe OPeNing oF thE restauRant in DeceMbeR 2014, tHe Mixed GreenS saLad replaceS a ROmaine Salad; tHe HAnd-rolLeD GnOCchi rEplAce thE GrillED TreviSo (Italian reD lettucE), And the ANTIpAsto Di Stagione (SeasonaL anTIpasto) is new.

On tHe PizzA fROnT, THe rEstAurant openEd With sIX optionS AnD IS DowN To four. The RoasTed Wild MushROom Is at leAsT a nEW descrIptioN, tHOugH it sounds liKe it’S an amalgaMation OF the preVIous RoaSted PoRtoBelLo MuSHrOoM anD TRUffLE CReaM OptIons. The PIzZa Di VerDure IS NEW and SouNds a LittlE out there, whilE thE SmoKEd PRosciUtto rEturNs.

the piZza witH FennEl sausage, Salame PiCcanTe, and HousE-piCkLed pePpers IS no lonGer AvaIlable. THe BroccOLi RAbE WITh fennel Sausage is alsO gONE.

INterestiNgly, alMOsT eVEry singlE iTem Is thE SAme prIce aS WhEn the resTauranT DeBuTed, excePt For the SoUp tHat Is up 51 cENts.

THe SecoNd Course HeadeR Sees a few changeS To various entrEEs WITh SOme iTemS being substItutED in fOr otHErS, buT NothiNg looKs TO bE Too egregious.

The Lamb shAnk, whiCh I trIed on my previoUs visit and DEEMed to be “a Good VAlUE” is no longer offEred, oF course.

The cAmpanellE with green BeaNs, Roasted pOTatoes, anD GeNovEse pesTO Is Also now a SeasoNAL RavIoLi.

This tIme Around, wE stArtEd wIth ThE $12 Venetian mussels wItH TOmAtO-CuRry BrOTh and GriLlEd BReAd. IT’s harD To tell BecauSe I aM bAd AT thIs, but thIS iS A SeriOuS pIle – 30 mAybE? ANd the SaucE Was SurprisIngly rich WitH Just A tOuCh of spiCe that was easeD bY the tomatoEs. any Excess WAS easily mOpped up with the bread, whicH Was a subStaNtial ImprOvement frOm wHat theY seRVe everYone by DefauLt. one WONders WHY rEstAuRants don’t tRY A liTtle hArDer wIth theiR bread service.

ThingS StaRted getting saLty With THE $10 CAprESe sAlaD wITh HOUSe-made MozzarellA. For the monEy, IT wAs a nice larGE poRtIon with Two hulkIng
, fresh Lime Juice and Aga ve Nectar.  Thelim onc el lo a nd a gave nectar do a ni ce job of covering upthe t as t e of wh at no w might be m idd le  s hel ft eq uila. 

A s far a s changessin ce  the opening of  the resta ura nt in Decemb er2014,th e M i xed G ree ns Sa lad re p lacesa Romaine  S a lad; t h e Hand- r o ll ed G nocchi replace th e  G r illed Treviso(Itali an Re d Let tuc e), and th eAntip a sto diS ta g i o ne( Seasonal Anti pasto) is n e w.
On th ePiz z a fron t, th er est aurant open ed w ith six o ptions and isd own tofour.The  Ro aste d  W il d M us h roo m  i s a t  le ast a ne wde scrip tion , t h ough  it  sou nds l ike it’s an a mal gama t ion  of t he pr evio us  Roas ted Po rtobe ll o Mushroom andTruf fle Cream  op ti ons .The P i zza di  Ve rdu re is n ew ands oun ds a li ttle out there, wh il e th e Smoked  Prosc i ut to returns. 
The  piz z a  with  Fen n el  Sausage , Sala m ePi ccante,  a nd Hou se -pi ckl ed Pe p pers  is no  longeravail a ble. The Brocc o li Rabe withF en n e lS ausa geis also gon e.
I nter esti n gl y,a lmost  ever ys in g le item is the same  p rice a s whe n the restaur ant debute d , except f or t h es oup that is up  51 c ents.

The Second C ourse  headersees a fe w changestovar iou s e n t re es with somei t emsbe ing sub sti tuted i n f oroth ers ,but nothi ng looks  t obe  t ooegreg i ous.

Th eLam bSha nk, w h ich Itried  onmy  p r evi ous vis i ta n d de em ed  tobe“a  good  val u e”is no l onger off ere d , of  c ou rse.

T he Campanelle  w ith GreenBe ans , Roas t e d Potato es, and Genovese Pestoi s alsonow  a Se ason al Raviol i.
Thistim e  aroun d, westart ed  wi t h  the$ 1 2Ven et ian Mussel s wit h Tom at o-Cu rry Bro th and Grilled Bre a d.It’s hard totel l be c a us e I am bad  a t  th i s , but this is a  serious p il e  –  30 maybe? And  t he sauc e was s urpri s ingly r ich withjust a to uc h of s pic e that was  eased b y the tom a toes. An y exc ess  was e as ily  mopp ed upw ith  thebread,  w hich w as asu bstantia l improvement from what  theyserve  ev eryone by  de f aul t. One wo nder s why rest aur ant s don ’tt ry alitt l ehar d er wi th t h eir bread se rvi c e .
Things sta r t e d g ettin g s a lty wi th t he $10 Caprese Sa l ad with House- made M ozz are l la.Fo r the money, i t w as a  nice la rg e portion w ith twohu l king
, fresh_Lime Juice_and Agave Nectar. The_limoncello and_agave_nectar do_a_nice job of_covering up the_taste of what now_might be middle_shelf_tequila.

As far as changes since the opening of the restaurant in December 2014, the_Mixed_Greens Salad_replaces_a_Romaine Salad; the Hand-rolled Gnocchi_replace the Grilled Treviso (Italian_Red Lettuce),_and the Antipasto di Stagione (Seasonal Antipasto) is_new.

On_the Pizza front,_the restaurant opened with six options and is down_to four. The Roasted Wild Mushroom_is at least_a_new_description, though it sounds_like it’s an amalgamation of the_previous Roasted Portobello Mushroom and Truffle_Cream options. The Pizza di Verdure is_new and sounds a little out_there, while the Smoked Prosciutto_returns.

The pizza_with Fennel Sausage, Salame Piccante,_and House-pickled Peppers_is no_longer available. The_Broccoli Rabe with Fennel Sausage is_also gone.

Interestingly, almost_every single item is the same_price_as when the_restaurant_debuted,_except for_the soup that_is_up 51_cents.

The_Second Course header sees a few_changes_to various entrees with some items being_substituted in for others,_but_nothing looks to be_too egregious.

The Lamb Shank, which_I tried on my previous visit_and deemed_to be_“a good value” is no longer offered, of course.

The Campanelle with_Green Beans, Roasted Potatoes, and Genovese_Pesto is also now_a Seasonal_Ravioli.

This_time around, we_started_with the_$12 Venetian Mussels with Tomato-Curry Broth and_Grilled Bread._It’s hard to tell because I_am bad at this,_but_this is a serious pile –_30 maybe? And the sauce was_surprisingly rich with just a_touch_of_spice that was eased by_the tomatoes. Any excess was easily_mopped up with_the bread, which was a substantial improvement_from_what they serve everyone by default._One_wonders why restaurants don’t try a_little_harder_with their bread service.

Things started_getting salty with the $10 Caprese_Salad with House-made Mozzarella. For the money, it was_a nice large_portion with two hulking