Start with hand-pulled mozzarella in several varieties, including salted, smoked, and stracciatella. The cheese is served with accoutrements — grilled scallions, eggplant, Lucky’s tomatoes and more — and makes an excellent addition to other starters like meatballs with sheep’s milk ricotta and octopus with farro, celery, pickled radish, pine nuts and mint pesto. House made pastas range from bucatini with rabbit ragu (shown above) to tagliatelle “arrabbiata” with lobster, tomato and stracciatella. Wood-fired pizzas include sauces red to white, but don’t miss the wood-fired mains — especially the spit-roasted lamb leg with carrots, watercress, pine nut and raisin panzanella. End your meal with ice cream from OddFellows Ice Cream Co.

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