Lyla Lila

Sundays are for cocktails. Our bar and dining room open at 5. See you soon.

Tuna crudo, pumpkin seed butter, pickled lunchbox peppers, basil, Aleppo.

Scallops, fregola, rock shrimp, Tuscan kale, saffron butter, crispy coppa.

Rack of lamb, farro, celery root, Brussels sprouts leaves, smoked dates in aged balsamic vinegar.

We will be closed tomorrow in observance of Labor Day. See you soon.

Buffalo mozzarella, kabocha squash, black truffles, smoked green peppercorns.

Roast chicken, smoked herbs, lemon, capers, castelvetrano olives, braised spinach.

Olive oil cake, wildflower honey cream, fig.

Corn & rabbit ravioli doppio, summer truffle, tarragon, parmigiano.

We’re currently hiring for full time line cooks who are passionate about becoming Chefs. If interested, please send resumes to [email protected].

Our cavatelli…Sicilian pork rib ragu, Thai basil, Skull Island Prawns.

We’re open this evening! Our bar and dining room open at 5 and reservations are open. See you soon.

We will be closed again this evening due to the city water outage. We hope to see you soon.

We will be closed tonight due to a water outage. We hope to see you soon.

Squash blossom & sweet onion risotto, basil, parmigiano reggiano. New tonight.

Peaches, buffalo mozzarella, beets, basil, sumac, Aleppo pepper. New tonight.

We have a few openings left for our pasta making classes with our chef in the restaurant on June 9th, June 23rd and July 21st. The classes will start at 10 a.m. where we will make lots of great, fresh pasta followed by a family style lunch with some selections from our wine list. The cost is $250 per person. Please email [email protected] to book. Limited to 15 people per class.

Virtual Insanity…Batavia-Arrack, Fragola, strawberry shrub, Lambrusco. Bar opens at 5 daily. See you soon.

Give the gift of pasta making! We are offering pasta making classes with our chef in the restaurant on June 9th, June 23rd and July 21st. The classes will start at 10 a.m. where we will make lots of great, fresh pasta followed by a family style lunch with some selections from our wine list. The cost is $250 per person. Please email [email protected] to book. Limited to 15 people per class.

Squid ink spaghetti, rock shrimp, ‘nduja, basil, garlic-butter breadcrumbs. Just a reminder we’re open for dinner on Mondays. See you soon.

Spring pea & mint casoncelli ravioli, morel mushrooms, green garlic confit, chives, parmigiano. New tonight.

Tuna tartare, smoked dates, pickled strawberries, Aleppo pepper, Sicilian olive oil, sorrel.

This Friday, Tell Me Bar’s Cory Cartwright from New Orleans joins us to pour some of his favorite wine selections alongside our very own Kelsey Hofmann. Our bar and dining room open at 5. See you soon.

Mushroom risotto, porcini, black trumpet & hedgehog mushrooms, pea-Dijon purée, parmigiano, basil & mint.

Our bar and dining room open at 5. See you soon.

Cappelletti filled with buffalo mozzarella, Thai basil, pepper-satsuma orange relish, osetra caviar. Bright flavors on a gloomy evening.

The focus of our wine program is on Italian winemaking regions, both classic and off-the-beaten-path, as well as those of Southern Europe. However, we proudly showcase wines from around the world that are delicious, made with intention and speak to a sense of place and time. Each of the selections on our list come from vines that were farmed without the use of chemical or synthetic fertilizers and all the wines were fermented with ambient yeast. We are wildly proud to support the farmers and winemakers who commit themselves to preserving their land and the art of their craft.

Miss Me Blind…Cappelletti, rhum clement, orange, lime, egg white, Prosecco.
Italian in spirit, whimsical in nature.
Our bar opens at 5.
It’s Friday. Act like it.

Our snapper crudo and lettuces with truffle-pecorino. See you soon.