The entrance is spacious and open with natural light streaming in from the skylights, making it feel as if you are in an enclosed outdoor patio. There are selections of olive oils from around the world and aged balsamic vinegar with different infusions available for sale at very reasonable prices. A bottle of 18 year old balsamic was $16 for 16.9 ounces, so at about a dollar an ounce, it's a good deal. If you can't come in for a meal, or simply want to make your own, you can order their products online.
The welcome basket of rosemary focaccia included olive oil selections from Australia, California, and Tunisia, and flavors ranging from fruity to herbaceous. My favorite was the Manzanillo (the one on the right), the light and fruity one from California.
For my appetizer, I ordered the beef carpaccio, made with filet mignon, 18 year old balsamic vinegar, baby arugula, tomato, parmesan, and truffle olive oil. It was a magnificent version of this classic dish. The aged balsamic and the truffle olive oil added depth and complexity to this simple dish; I could have easily eaten two or three of these as my main course.
- For my dessert, I wanted to try the "crostini" made with Amarena cherries, marscarpone, and pistachios on shortbread served on a plate of micro basil. The tart candied cherries, creamy mascarpone, and crunchy pistachios worked well together. I could have eaten the shortbread on its own, but the topping made this a decadent dessert for a non dessert eater like me.