About us

2. Branches from this drupe producing tree were found decorating Tutankhamun's tomb.
3. This number divided by itself equals itself, and the percentage we take from artist selling work at our restaurant.
5. A vinegar traditionally made from a reduction of white Trebbiano grape juice in Modena or Reggio Emilia.
7. This pungent root, in the onion genus of Allium, has been used by humans for 7,000 years.
8. A cured rolled pork shoulder, spiced with paprika, more popular in the United States than in its native Italy.
11. Founded in 2002, this arts district is a nationally recognized creative hub, attracting a diverse population of local and vistors from near and far.
14. A type of bread (in our case pizza dough), made through a long fermentation with naturally occurring lactobacilli and yeasts.
15. A fruit from the nightshade family, its seeds were thought by the Pueblo people to reward with powers of divination those whom witnessed their ingestion.

1. A cheese made from goat or sheep’s milk, stored in brine.
2. This spicy cousin of mint was once used by Hippocrates as an antiseptic.
4. A smoke cured pork sausage, flavored with garlic and paprika, popular in Portuguese-speaking countries, and some areas of New England.
6. This type of hard coal (used in our ovens) differs from bituminous by its greater hardness, high percentage of carbon, and low percentage of volatile matter.
9. A bread (used in our wonderful sandwiches) invented in 1982 by a Venetian baker to defend against the increasing popularity of imported baguettes.
10. This veined Italian cheese is one of the earliest varieties of blue cheese in the world.
11. A rectangle in which two adjacent sides have equal length.
12. Notoriously difficult to pair wine with, this variety of thistle has been shown to aid digestion.
13. Bitter when raw but rich when cooked, this white fleshed fruit contains a cigarettes worth of nicotine in every twenty pounds.