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Eggplant Parmigiana is a traditional dish from Sicily, my homeland. It is usually served as an appetizer, one with a lot of flavor, juices, and aromatics. The short-rib dish is slow-cooked; the meat is very tender.
Chef Gio Sofia
Fried and baked eggplant with marinara sauce, basil, Parmasean, and Caciocavallo cheese
Slow-cooked short ribs in Amarone sauce with polenta and pearl onions.
2103 NW 2nd Ave.