This Italian café restaurant has good energy, with an enthusiastic staff and Simone Bonelli in the open kitchen. Once a sous chef at the world famous Osteria Francescana in his native Modena, Italy, Bonelli channels that experience in La Pecora Bianca, sourcing the best local produce, fish, meat and grains and making pasta from scratch. Everything's seasonal; you might encounter dishes like einkorn wheat gramigna (a curled pasta) with pork sausage, garlic and broccolini and chitarra with braised lamb ragu, watercress pesto and citrus breadcrumbs. For drinks, an Aperol spritz and rosé wine are on tap or diners can compare four different variations on a Negroni.
Private Function Room(s)