In a transformed Dime Bank, high ceilings help create a stylish aura for a menu that is gloriously Italian. Pasta, pizza and panini are carried to their heights and joined by inspired charcuterie, hanger steak, roasted vegetables for starters, and the featured porchetta entrée, pork belly wrapped around a pork loin, topped with arugula and pink grapefruit for tartness. The only mozzarella used on plate or pizza is hand-stretched on the premises, 80 to 100 pounds a week. That’s the kind of obsession with quality that makes friends. That and offering lardo and duck prosciutto on the build-your-own pizzas!
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