He starts by making and hand-cutting his own pappardelle, with he forms into a nest on your plate. After that, he tops is with braised wild boar and then crowns the whole shebang with arugula, hazelnuts, shaved pecorino and razor-thin radish disks.
It’s great for lunch, great for dinner, and it tastes as great during the summer as it does during the winter.
So feel free to sample as many night specials as Tony can dream up. Just remember, though, if you’re looking for a solid, sturdy main course, Tony’s wild boar ragú has your back.