This old school Italian joint has been serving up homemade ravioli for five generations. Owner Andrea Wakefield still follows the same red sauce recipe that her great grandmother used in the 1940s. Guy was blown away by the Beef Braciole, which is braised in the oven for three hours and served with a side house-made spaghetti. The meat is so tender, Guy could cut it with a fork. “Tender, it pulls apart, crazy,” he said.
Special dishes: Beef Braciole, Meat Ravioli
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