Est. 1997

Once Aaron Burr's headquarters.

Built in 1765. A restaurant since 1997, and the Main Line's dining room for the evenings that matter.

...and for nearly thirty years the Main Line's dining room for the occasions that matter.

The house

A kitchen built into a 1765 inn.

The rooms were never drawn for a hundred covers. A cellar on the ground floor. A loft upstairs with more daylight than a dining room has any right to. A ground floor of small connected rooms that lead into one another.

So the kitchen cooks to the room. It is why a Tuesday here reads like a private dinner, and why a party of thirty never feels like a banquet.

A menu that runs the length of Italy.

North to south and coast to coast. A raw bar, pizza, pasta and risotto, fish and steak, and gelato spun daily in the carpigiani.

It moves with the season, which is why the card you ate from in July is not the card you will get in November.

One of the region's deepest lists.

Held in a cellar room that doubles as a private dining room. It is the reason a lot of guests choose us, and the reason a lot of them come back.

Ask for the sommelier when you visit, and the evening gets built around whatever you order.