"The space is striking, with a glass wine tower and mammoth windows. The food is a mishmash of northern and southern styles. Venison carpaccio with walnuts is elemental, and grilled artichokes, Belgian endive and pistachios make for a triumphant salad. The star of the handmade pasta menu is the buckwheat pizzoccheri tossed with cabbage, potatoes, fontina and sage cream."
- Patric Kuh, Los Angeles
magazine, 75 Best Restaurants 2014