Torno Subito

Executed by chef Bernardo Paladini, the kitchen grounds itself in Italian craft before veering into regional adaptations. The menu ranges from tiny handmade tortellini in Parmigiano Reggiano sauce to Cacio e Pepe infused with Florida citrus, closing on playful desserts like “Oops, I Burned the Key Lime Pie.” Meals unfold across à la carte plates or vibrant tasting menus, flanked by two house Negronis and specialized events like ticketed tastings with Italian wineries.