Italian restaurant · Main Street · Grand Junction Pasta made by hand at dawn, served by candlelight.
A small Italian trattoria under the shadow of the Colorado National Monument. We roll every noodle in the morning, cook over a fire of Grand Valley fruitwood, and pour the wines of Piemonte beside the wines of Palisade.
01La filosofia
Few ingredients, chosen with care, treated with patience.
Every morning at seven, before Main Street wakes up, our pasta cooks dust the long walnut board with flour and begin. Eggs, durum and double-zero flour, a little water, a lot of time. By the afternoon there are tonnarelli, agnolotti and wide ribbons of pappardelle drying on the racks.
The rest of the kitchen follows the same rule: good ingredients, many of them from the Grand Valley when the season allows, cooked simply over the wood fire so they taste like where they came from.
A sauce is only as honest as the hands that stir it.
An old Bolognese kitchen saying
02Dalla cucina
Three signature plates
-
I
24
Tonnarelli cacio e pepe
Hand-cut square spaghetti, aged pecorino romano, toasted Tellicherry pepper.
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II
29
Agnolotti del plin
Pinched parcels of braised Colorado beef and chard, brown butter, sage, Parmigiano.
-
III
96
Bistecca alla fiorentina
Thirty-ounce dry-aged porterhouse from the wood fire, rosemary salt, lemon. For two.
03La sala
Fifty-two seats, exposed brick, and the glow of the wood oven.
Our dining room lives inside a 1908 Main Street storefront. Linen on every table, a leather banquette along the old brick wall, and candles lit the moment the sun drops behind the Monument.
04Due valli
Two valleys, one glass.
Our list pairs the great hillsides of Italy with the young vineyards of the Grand Valley. Nebbiolo next to Palisade Cabernet Franc, Vermentino next to East Orchard Mesa Riesling. Ask us to pour one of each.
- bottles on the list
- 180
- wines by the glass
- 24
- from Grand Valley growers
- 11