I love the lemon ricotta pancakes. They’re thick, fluffy, and massive. They make a big batch of pancake batter and basically fold ricotta into each batch to order, so they’re so moist and so light. They change the fruit seasonally, and you can get whipped cream on top as well. But you have to pour all the syrup on top.
I also get the tuna crudo every time I go. They change the style of the crudo seasonally; the last time I went, they made it with pistachios and avocado. The dish is mainly tuna, diced in big chunks—not fine—so it has this meatiness when you take a bite. And the avocado is also in big chunks, incorporated in every bite, with crispy pistachios on top. Then, the seasoning is so simple: just really good olive oil, sea salt, and lemon zest. The quality of the tuna is so good, and the ratio of the ingredients together is perfect.
