Whipped to a cloud, the ricotta is cool, faintly tangy, and gone before the first round of negronis is finished.
Fresh ricotta, whipped with cream and lemon zest.
Wildflower honey, added tableside.
Grilled focaccia, charred edges for crunch.
Toasted pine nuts, a little textural surprise.
We whip it in small batches right before service — soft, spoonable, and generous on the plate. The honey goes on tableside so the ricotta stays cool and the bread stays crunchy; it's the rare starter that makes you want a second basket before the mains arrive. Easy, unpretentious, and exactly the kind of welcome this place is known for. Contains: dairy, gluten, tree nuts.