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Arugula Salad with Wild Mushrooms, Parmigiano and Aceto Tradizionale  15

Baby Beet Salad with Sweet Corn and Castelmagno  15

Market Bean “Milanese” with Duck Egg and Parmigiano  16

Crostini Napoletani with Ricotta, Sardines and Dandelion Greens  13

Gamberoni all’ “Acqua Pazza” Fresh Mediterranean Shrimp in Crazy Water  15

Steamed Cockles in Red Chili Brodetto with Green Onion Fett’unta  15

Calamari “alla Piastra” with White Beans and Hot Peppers  16

Prosciutto San Daniele “Riserva” with Horseradish and Black Plums  17

Mozzarella di Bufala with Babbo Coppa  14

Grilled Quail with Shaved Fennel and Lardo  16




Gnocchi al Telefono with Mozzarella di Bufala  19

Fettuccine with House-Made Pancetta and Radicchio  24

Garganelli with Swiss Chard, Pancetta and Asiago  19 

Linguine with Clams and Hot Chiles  19

Black Spaghetti with Fennel, Jalapeños and Bottarga  19

Agnolotti with Brown Butter and Sage  20

Pappardelle Bolognese  21

Pork “Quadretti” with Chanterelles and Charred Corn  21

Orecchiette with Broccoli Rabe Pesto and Salami Calabrese  18

Beef Cheek Ravioli with Black Truffles and Castelmagno  21

Bucatini all’Amatriciana  19



Grilled Octopus with “Funghi Misti” and Chianti Vinegar  23

Tuna with Caponata and Salsa Verde  24

Crispy Branzino with Summer Squash and Spicy Calabrese Sauce  25

Sea Scallops with Barley, Radicchio and Spicy Corn Vinaigrette  24

Guinea Hen “alla Cacciatora” with Cool Roasted Shiitake  23

Grilled Skirt Steak with Roasted Potatoes and Black Truffle Vinaigrette  23

Grilled Heritage Pork Loin with Sweet Corn Fregula and Fire Roasted Peach Vinaigrette  23 

Hanger Steak with Chanterelles, Baby Leeks, Guanciale and Porcini Mustard  24

“Grigliata Mista” Lamb Chop, Sweetbreads & Beef Tongue with Cipolline and Aceto  27



Heirloom Tomato Panzanella  8

Rapini with Roasted Garlic  8

Roasted Potatoes with Rosemary  8

Sweet Corn Fregula 8

Babbo Greens with Roasted Shallots  8


Babbo Caprese with Heirloom Tomatoes and Mozzarella di Bufala  16

Bavette with Sungold Tomatoes and Opal Basil  21

Spaghettini with Fresh Black Truffles and Parmigiano 75

Lamb Belly “alla Piastra” with Sungold Tomatoes and Mint Yogurt  25



Tasting Menu 

Sweet Corn Sformato with Babbo Lonza

Monte Rossa “P.R.” Franciacorta Brut NV


Pork “Quadretti” with Chanterelles

Bastianich “Vespa Bianco” Venezia Giulia 2013


Guinea Hen with Summer Squash Caponata and Salsa Rosa

Giuseppe Sedilesu “Sartiu” Cannonau di Sardegna 2012


Olive Oil Cake and Gelato — Capezzana Olive Oil + NaCl

Bibbiano “San Lorenzo” Vin Santo del Chianti Classico 2010


49 per person*

(Accompanying wines 35 per person — As listed above)

*Our tasting menu requires the participation of the entire table.