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Executive chef and partner Nicholas Yanes’ handsome Northern Italian eatery may be new, but it has already made its mark in the Eastside’s budding fine-dining scene. The kitchen team prepares delicate pasta dishes and innovative small plates that nod to Texas, like risotto with local strawberry, avocado, and mint. Beverage director Nic Vascocu’s refined drink menus are perfectly suited for the serene hideaway setting.
This article appears in May 6 • 2016.
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