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Welcome to this dark, moody, and stylish retreat, where the only thing better than its ace ingredients is the delicious manner in which they are prepared. The tasteful space dons velvet wallpaper, splashes of red and shimmering silver. The fact that it's packed with locals along with servers who know your name simply adds to that sense of conviviality. 
Over in the kitchen, the chef fearlessly delivers a varied selection of dishes finished with flair. Specials always impress, as do the homemade pastas, like the ravioli stuffed with braised Kobe beef, caramelized onions, black truffle and Fontina di Val'Osta. Battered cod fillet with hand-cut salt and vinegar fries is an upmarket take on fish and chips. Close out with pistachio semifreddo for a lush treat.