October 2018 Newsletter

Updates from your new favorite neighborhood bistro:

New Menu Highlights &
How to Make Ricotta at Home

Fall Menu Standouts
Some of our favorites from the Fall Menu are pictured above, including Bolognese with house-made Papardelle pasta, Spaghetti in mascarpone cream sauce (simple but delicious!), Vanilla Panna Cotta served with Saba, Fresh Fruit & a rolled wafer cookie, and Crispy Eggplant over Spinach & Tomato Risotto.  Come in soon and let us know which dishes are your favorites!

Easy Cheesey!

Making cheese at home doesn't have to be intimidating.  Start with this simple recipe for ricotta - which can be used in a multitude of dishes.


  • 2 quarts of Whole Milk

  • 2 cups of Heavy Cream

  • 1/8 cup of Distilled White Vinegar

  • Salt to taste (start with 1/2 teaspoon)


Place milk and cream in a large pot and bring to a simmer over medium heat.  Watch closely to avoid boiling over.  Add vinegar and remove from heat.  Let rest for a few minutes to allow curd to develop. Strain curd through cheesecloth or fine sieve and discard whey. Add salt to taste.

Add 1 tablespoon fresh finely chopped herbs to milk/cream mixture before simmering.  Use herb ricotta in lasagna or stuffed shells.
Add 2 tablespoons sugar and 1 cup fresh berries to milk/cream mixture before simmering.  Omit salt. Serve as dessert or use as cannoli filling.