The octopus carpaccio was topped with chilis, but maintained a citrusy, light flavor.
|Aren't they gorgeous?|
Porchetta served with spring peas and pea puree. Moist and spot-on with the herbs definitely challenging Sara Jenkin's namesake restaurant (which can sometimes be dry).
Although all were tasty, the dish that really made the meal was the Pasta Setaro. Creamy spaghetti with ample salty bottarga and parsley. Pasta is always Il Buco's strong suit.
Strawberry Rhurbarb crostata with vanilla gelato. Not too sweet, not too sour, not too great.