Charred Octopus ($18)
The octopus is braised in red wine, then charred until the edges crisp up. It's served over toasted fregola with accents of celery and parsley leaves, olives, and Italian pepperoni. "Octopus is really good with any kind of pork product," says Brakefield.
Watercress Salad ($13)
With carrots in two forms: roasted chunks and shaved raw ribbons. The salad sits on a bed of cumin-spiced Greek yogurt.
Quail a la Plancha ($16)
The quail comes on a different vegetable two-some: a purée and small chunks of butternut squash. It's rounded out by pumpkin seeds and pancetta.
"Everybody does this combination," Brakefield says of cauliflower, butter, and pine nuts. "But we want to make it special." The cauliflower-filled pasta is topped with bread crumbs, capers, and pine nuts ("trail mix," the team calls it), and the sauce is browned butter emulsified with Parmesan stock.
You can catch our first look at Campanale's cocktail menu here.
The ladyfingers and mascarpone mousse are infused with Kahlua and Flor de Cana rum, and the whole thing is topped with espresso shortbread cookie crumbs.
Banana-Chocolate Torta ($8)
A vegan banana cake kept moist by coconut purée, topped with brûléed bananas. The banana sorbet on the side gets character from a blend of white cranberry and lime juices, and rests on maple-candied walnuts.
L'Apicio is larger than Dell'Anima and L'Artusi, with seats for 180 (and more outside when the weather gets nicer). That includes an inner dining room that can seat up to 35 for private events.
There's also a separate bar area, where the full menu is available, as well as some bar snacks.