Emil taught us that cooking over an open flame is as old as time, and few cultures do food as well as the Italians. Like Emil, every day we start fresh with the highest quality ingredients seasonally picked from our own herb and vegetable garden or sourced from local farmers, purveyors from North America and from around the world, regardless of what we are preparing. Whether it’s meat or fish, we skip the heavy sauces and marinades, we just let the natural flavors flow by only using sea salt, fresh ground pepper and a drizzle of olive oil and maybe a bit of rosemary and fresh garlic, House made pasta, house-made sauces are all here in our kitchen every day, too.