The octopus wasn't chewy, but tender. The Crudo comes with a generous portion of tuna, but the dish needs more chips. The Carrozza is as good as the flavor of anchovies and mozzarella can be, if the salty, fishy taste of anchovies appeals to you.
With the entrees, you get three choices of meat: filet mignon (Filettino), grilled sea bass (Branzino) and grilled chicken (Pollo Mattone). There is a fourth menu option -- Garganelli or San Daniele prosciutto served with radicchio, peas and a parmesan truffle sauce -- but it was not served, for some reason.
Each entree has a generous portion of meat, particularly the pollo mattone, which comes with two chicken breasts with a light crisp on the outside and a plate rimmed with spicy oil that enhances the flavor.
The filettino is cooked to your preference with a side of gnocchi, and is easily the best entree on the menu. Kudos to the chefs for mastery of this most basic skill. And the sea bass filet would be better with a bread item.
