Dropped in on Amuse in Venice yesterday for their first lunch and I'm still smiling. I could eat that buccatini with pesto and that gruyere and onion tart right now. This is a small special gem of a restaurant that is going to be very crowded very soon.
Chefs Brooke Williams and Nick Robertson are young, talented, energetic and their new restaurant is a sweet place with an upstairs dining room that feels good. (And I could eat more of those warm double chocolate chip cookies with fresh whipped cream too.) Apparently breakfast, lunch and dinner starts today.