Antipasto of Magruder beef bresaola and provolone piccante with shaved artichoke and töcco di noci ($15): töcco di noci is some sort of walnut sauce; great baby artichokes, bresaola could pass for Italian
Cruda of dry-aged Magruder beef with Castelvetrano olives, Calabrian chili, and roasted garlic ($15): as good as Perbacco, more delicate, the chile oil was only very slightly spicy
Cappelletti of artichoke with mint pesto and Pecorino cheese ($19): lovely and unique dish, the toasted artichoke shavings were a clever idea
Fungo with poultry giblet ragù and Pecorino cheese ($18): very rich and very good. The pasta was reminiscent of malloreddus, dense and chewy (extruded semolina, I presume). As you can see from the fork, this bowl was maybe half the size of the one the cappelletti were in.
Charcoal-grilled Piedmontese ribeye with long-cooked onions, pancetta, Castelfranco radicchio, Parmesan cheese, and old aceto balsamico ($35): this was the dish that brought us in, we were craving steak. Great flavor, nice char.
Their last bottle of 1985 Castellare di Castellina “I Sodi di San Niccolo” ($95), 80-90% Sangiovese and 10-20% Malvasia Nera. Despite being a super-Tuscan it tasted like an aged Chianti riserva from the pre-Parker era. Paired well with the steak.
Apple tart and a chocolate cake with sour cream ice cream and dark fruit compote ($10 each) were excellent but the photos turned out awful.
Overall an excellent meal. Reasonable prices given the exceptional ingredients and labor-intensive dishes.