Rosmarino. Come in.Stay late.

The menu

• Burrata e pomodori, Burrata, heirloom tomatoes, 17 dollars.
• Carciofi alla giudia, Crisp fried artichokes, 15 dollars.
• Arancini al ragù, Golden risotto balls, 14 dollars.
• Tonnarelli cacio e pepe, Pecorino and black pepper, 22 dollars.
• Tagliatelle al ragù, Six-hour beef and pork ragù, 25 dollars.
• Ravioli di ricotta e limone, Ricotta and lemon ravioli, 23 dollars.
• Spaghetti alle vongole, Clams, garlic, white wine, 27 dollars.
• Bistecca alla fiorentina, Dry-aged T-bone, for two, 98 dollars.
• Branzino al forno, Whole sea bass from the wood oven, 36 dollars.
• Pollo al mattone, Chicken under a brick, 29 dollars.
• Tiramisù, Espresso, mascarpone, cocoa, 12 dollars.
• Panna cotta, Vanilla cream, berries, 11 dollars.