Faccia a Faccia

The room is full, the tables close, conversation layered just enough to feel electric without tipping into noise. Servers move with intention, plates arrive steadily, and nothing feels out of place. It’s clearly the place to be — not because it announces itself, but because it doesn’t need to.

Chef Ken Oringer’s approach mirrors the atmosphere. Dishes are seasonal and grounded, with each component earning its place. There’s no sense of trend-chasing or unnecessary flourish. The menu is especially accommodating for gluten-sensitive diners, without ever feeling like a compromise.

The whipped ricotta arrives balanced and fresh, layered with roasted mushrooms, miso, apple balsamic, smoked trout roe, and sesame. Mozzarella sticks, made with chickpea flour and topped with ossetra caviar, feel indulgent without excess, while fried artichokes arrive crisp and clean. The chicken Milanese anchors the meal — pounded thin, cooked until perfectly crisp, and served with shaved artichoke salad, black truffle, and chicken jus. Familiar food, handled with care.

The cocktail and wine list is designed to support the menu rather than compete with it. The Orangie Fizz defines balance — Aperol and Italicus softened with aquafaba, brightened by lemon, and finished with sparkling water.

The last bites linger. Conversation slows. A small chocolate rests inside the bill.

Field Notes

Reservations are recommended, especially on weekends. The menu is especially accommodating for gluten-sensitive diners, with many dishes designed to stand on their own rather than as substitutions.

Looking to make a reservation?

Book here on RESY.

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