Three generations of Italian cooking
What began as Nonna Maria's Sunday suppers in Brooklyn has grown into the Hudson Valley's most beloved Italian restaurant. Chef Marco Rossi brings 20 years of culinary mastery from kitchens in Rome, Florence, and New York City.
Every dish tells a story. Every ingredient has a purpose. Every meal is an invitation to slow down and savor life the way it was meant to be lived — around a table, with good food and good company.
Ingredients that speak for themselves
We source from 14 local Hudson Valley farms and artisan producers. Our pasta is made fresh every morning. Our bread is baked in-house. Our mozzarella arrives daily from a family creamery in New Jersey.
Seasonal menus change monthly, guided by what's growing, what's freshest, and what inspires our kitchen team. Simple ingredients, extraordinary results.