At this slow-food dive the food is scratch-made with a farm-to-table attitude. According to Guy, the porchetta "Louie" with provel, rapini and pepperoncini on a toasted baguette was nothing short of "spectacular." The salt, the crust and the chew was why Guy loved the pretzel with rarebit sauce.
Special Dishes: Porchetta "Louie," Pretzel
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Make restaurant favorites at home with copycat recipes from FN Magazine.
Let Guy take you on a coast-to-coast tour Friday at 9|8c.