
Sicilian cooking on the 900 South corridor from a Taormina-born sommelier and a Catania chef. Tableside mozzarella and cannoli, an arancini trio, pasta from ancient Sicilian grains, dry-aged porterhouse, and a Mount Etna wine list.
One short letter a week — new openings, a dish worth crossing town for, and zero spam. Written by a local, not a feed.