At last night at the new small plate/pizzaria. Came in with pretty high expectations, from the chef and owner pedigree of the joint. Service was very friendly, but inexperie was obvious. Many questions about the food , were politely defrred, or the server forgot to follow up on. Mani takes reservations 30min prior, we called but had no wait on arrival. Briely had the Salumi plate/Arinci/Pork Belly/Ricotta and meatball pizza/ Tagiatelli with pepper and trumpet mushrooms/ and the Gelato trio.
Salumi Plate-($16) excellent, sourced from store in Brookyln- pickled veggies had a bit much clove for my taste, but the house mustard was good.
Arinci-($7) very small plate- romesco sauce a bit salty, ans i prefer an more rustic preperation, but acceptable for Ann Arbor.
Pork Belly ($10) will be a big hit I'm sure, small but tasty portion, the caponata was way too sweet and needed much more vinegar to balance and cut the richness of the pork.
Pizza-($14)- I think they are still working out the kinks, dough had nice texture, and toppings were very fresh. Main problems were the saltiness of the crust, and lack of crispness of the crust. I think the ovens were underfired.
Pasta- ($12)Really liked it, nice texture and cooked well, obviously handmade.
Gelato- Very small portion- and average.
A nice meal, will return with friends once some of the kinks are worked out, ie very long wait between courses. A good addition to the area.
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