Pomp and Circumstance — Restaurant in New York

There is good reason for their 4.9 Google Rating. Service is exceptional, bartender really knows his stuff. Wonderful beverage selection that pairs so well with their delicious menu offerings.

Fresh Rye Pita right out of the oven filled with a pocket of steam that makes you feel right at home. Paired with a warm smoked fish caponata that was out of this world (or at least this country). Bartender mentioned the recipe came straight from Puglia, Italy.

The best Clams “Casino” I have ever tasted and I love Clams Casino! Fresh baked Clams with local bacon, garlic butter, and finished with Paprika. Was glad I reserved the Rye Pita for the aromatic broth to dip in to.

Fresh Agnolotti packed with delicious Ricotta, covered in freshly shaved Parmesan, Lemon, and Parsley. I only consumed half this dish to leave room for the duck and I was not disappointed!

Duck Confit, braised in its own fat, reheated to temp, and tossed in their brick oven to deliver the crispiest skin that just melts in your mouth. The internal duck bone literally fell off leaving the most tender and delicious duck meat. I can’t remember a better preparation. Served over Tarbais beans, Mushrooms, Local Olives, and Golden Raisins. Easily the best dish of the night.

Finally, the Chocolate Torte with a Salted Sesame Caramel. The only option on the dessert menu and the only one the need. Bartender served the most delicious Chiot Bitters Apertif with this torte on the house out of appreciation for my feedback.

Definitely my go-to next time I am anywhere...

Had to get out of my way to come write them this note: P&C, THANK YOU! Thank you for being real, small and truly GOOD! Thank you for being there and standing strong and reminding us what a well spent money on dinner should feel like. Oysters with pork and Parmesan sound like an easy crowd pleaser, but you bake it to PERFECT tenderness and juiciness. It is sublime. Bacon crunchy dices on the kale salad, the bitter sweetness of you wood fired endives, the Al dente-ness of the spaghetti dressed in anchovy butter and the seasoned breadcrumbs crackling on each delicious mouthwatering savory bite! The balanced acidity of the tomato sauce wetting each flank of rabbit meat melting off the bone. The one and only chocolate brownie - I regretted the whole week that I didn’t order a second round, and had to return and this time have two whole slices of this chocolate indecency that should be made illegal. Gosh. Thank you. Small family vibes staff. Extremely charming bartender. You are the kind of place one wants to keep as a secret - so the crowds won’t ruin it. But at the same time the bliss is such, I think the whole world deserves to have a piece of it. It might bring peace to wars. Truly reminded me why we love dining out. And how powerful honest hospitality combined with well intentioned cooked meal can...

This is an amazing restaurant in more ways than two or three! Just take the name of the restaurant as one for starters! Dazzingly inspired and brought to you by a delightful couple, one Mr & Mrs Ahearn, this magical place will satiate more than just your stomach. The food is Mediterranean based - think Greek, Italian, Lebanese and Spanish. Choice of two breads to go with a selection of four dips like labneh or Bottarga or pickled vegetables. Then there are varying main dishes from small to large plates. I reccomend the Cavatelli, which is a wild boar bolognese. Excellent selection of French, Italian, Greek and Spaniah wines. With an extra choice of orange skin contact wines which are delicious. There are cocktails available, too, but I did not avail of them. What is also amazing about this place is the ambience, the decor, the artwork and the music being played - a delightful mix of pop and Electronica compiled by Melissa Ahearn., who is also a Maitre D' Extraordinaire! Our waiter, named Ryan, was attentive and informative with a great sense of humor and has worked for the Ahearns for twenty years, which to me shows how wonderful this couple is. I highly recommend going there and making an...