Bratwurst, blood sausage, pork-beef probusto, pork cotechino.
Lively but not too packed.
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The list of ingredients—Romaine, potato, fried chickpeas, hot cherry peppers, salumi, red onion, cucumbers, pecorino, red wine vinaigrette—had us excited; the salad itself was relatively simple, a pile of tasty if not memorable things, with the very big exception of the fried chickpeas, which were fabulous.
Maitake con pecorino sardo ($15)
Tender, chewable roasted maitake with spring's fresh asparagus and peas and, lest this sound like a light salad, a soft mound of crème fraiche folded in with rich sheep's milk Pecornio Sardo. I slathered it on what remained of the crusty bread.
Pollo con pesto di olive verdi ($19)
Somewhere between a large starter and a small entree, depending on your appetite. The chicken itself is well cooked, crisp outside with moist thigh meat within, with a nutty, appealing almond pesto.
It's braised in beer and emerges fatty and fork-tender; its apricot glaze was a bit too sweet for some.
Krauti and pickled vegetables.