There’s always something intriguing about the new girl.
An air of mystery.
The excitement of the unknown.
And in the rare case, the alluring scent of suckling pig.
Beginning tomorrow, you’ll want to formally introduce yourself to Asellina, a new Italian restaurant that, like most great ideas, was inspired by a woman, opening tomorrow and taking reservations now.
From here on out, you’ll have the option to start every weekend by sipping cocktails and sampling thin-crust Suckling Pig Pizze while parked behind a two-story bar below a canopy of copper filament bulbs (you wouldn’t dare visit a one-story bar on the weekend).
You’ll want to hydrate with an Amore d’ Asellina (that’s maraschino liqueur, gin, lemon and blackberry) before heading off on a long lap of your new surroundings. To your right, a wall of wood that’s partially on fire (don’t worry, it’s supposed to be). Farther inside, a garden patio and tavern that’s bookended by leather and brick. And on your left, a glass wall of horizontally arranged wines (break in case of emergency).
Once you’ve come full circle, and inevitably worked up an appetite, you’ll take a seat at your private chef’s table for 12 and start ordering up Sardinia dishes like Stuffed Cerignola Olives, Wood-Fired Meatballs and Bitter Cocoa Pappardelle with Wild Boar.
It’s how they made it in the old country.
An air of mystery.
The excitement of the unknown.
And in the rare case, the alluring scent of suckling pig.
Beginning tomorrow, you’ll want to formally introduce yourself to Asellina, a new Italian restaurant that, like most great ideas, was inspired by a woman, opening tomorrow and taking reservations now.
From here on out, you’ll have the option to start every weekend by sipping cocktails and sampling thin-crust Suckling Pig Pizze while parked behind a two-story bar below a canopy of copper filament bulbs (you wouldn’t dare visit a one-story bar on the weekend).
You’ll want to hydrate with an Amore d’ Asellina (that’s maraschino liqueur, gin, lemon and blackberry) before heading off on a long lap of your new surroundings. To your right, a wall of wood that’s partially on fire (don’t worry, it’s supposed to be). Farther inside, a garden patio and tavern that’s bookended by leather and brick. And on your left, a glass wall of horizontally arranged wines (break in case of emergency).
Once you’ve come full circle, and inevitably worked up an appetite, you’ll take a seat at your private chef’s table for 12 and start ordering up Sardinia dishes like Stuffed Cerignola Olives, Wood-Fired Meatballs and Bitter Cocoa Pappardelle with Wild Boar.
It’s how they made it in the old country.
