Tender, locally sourced sea snails are the base of the salad at this classy sit-down Italian eatery. “We clean the snails, boil them till tender, chunk it up, then add celery, onions, lemon, seasonings, salt, pepper, garlic, red pepper and olive oil,” says chef and co-owner David Spirito. Straight-up, just like that, snails with dressing, we ask? “Straight up, but nobody can make it the same!” he laughs. Spirito co-owns the restaurant with brother Gregory, and has for 16 years, so you’re supporting a family affair when dining here.
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