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Image Credit: The house-made linguine, cooked al dente and served with tender ventrèche, a spicy tomato sauce and fresh herbs, channel the spirit of an authentic trattoria. The tuna tataki, joined by fried artichokes and a creamy wild garlic sauce, is beautifully balanced. For dessert, the lemon and vanilla millefeuille, served with a strawberry and basil sorbet, is light and fresh. This welcome coming also has a jazzy atmosphere, bohemian decor and cordial service.