Chef Adam Leonti has been brought on to remake the space after former chef John Fraser left earlier this year. The new restaurant may end up being called Leonti, Eater says.
Expect dishes such as ribollita, porcini pasta with snail and chianti ragu, turbot with sweet 100 tomatoes and milk-braised lamb, and a cold tripe salad. Pasta will hover around $25, with entrees creeping up to around $40. Leonti will also do the desserts and bread himself, bringing in a deck oven and a mill to make fresh flour.
Though he’s become known for Italian fare, Leonti may end up expanding beyond that at the new restaurant. “If I want to make a kebab, I can make a kebab,” he says.
Leonti, who became a star chef in Philadelphia, told Eater that he wants to make the new place a regular spot, as opposed to just a “special occasion” restaurant.