Pillowy gnocchi is slightly browned and crisped, and then tossed with the season's freshest goodies.
The crunchy, orb-like crab fritter with its yielding ultimate-crabcake center now gets a base of slick, marinated zucchini with a few threads of pickled red onion.
The version of steak frites at this Quatrano-Harrison joint rivals any Parisian bistro or brasserie and gets a well-deserved spot on CL's 100 Dishes list.
The pastry chef, Jonathon, makes an amazing dessert, toffee pudding. It's really a light, wonderfully flavored cake.
pasta, pizza & noodles - gnocchi
Try the crab fritter!
Anne Quatrano & Clifford Harrison cure their own salumi, serve spicy homemade peach preserves w country terrines, chicken livers with fresh rosemary, and have at least 8 original desserts on the menu
Regularly changing menu with a great variety of southern fusion options. We had the shrimp spaghetti, duck ragu, and mountain chicken thighs.
Everything was delightful. The grilled octopus was cooked perfectly, and the organic chicken with greens was generous, yet not too heavy.
Everything that I ate was good.
Surprising, lovely, hidden place in an industrial center. Octopus cooked perfectly though small portion. Ricotta appetizer was good. Margarita pizza delicious. Great wine list and cocktails.
The hanger steak is delicious
"The great thing about Floataway is that every pizza is seasonally inspired. It is cooked in a wood-fired oven, and the crust is always perfect." Chef Shaun Doty
Beef carpaccio, gnocchi with duck ragu, pork porterhouse were all amazing. Duck ragu was delicious & unique. Pork was cooked perfectly. Carpaccio with chips, cheese and apples not to miss!
Go when the weather is nice and snag a table outside. Interior design is outdated, but food is fantastic.
Make sure to try the Steak Frites here. The wood grill almost quick-smokes the tender hanger steak rubbed and seasoned with a hint of sweetness. Yummy, hand-cut fries are substantial and crispy.
The oxtail gnocchi is an exercise in Italian restraint - simple flavors, perfectly married. Parsley is usually a throwaway, but here it's a star in the trinity with the beef and pillowy ricotta.
Their skill with an arm of octopus is remarkable - butter knife tender, nice wood oven char, thickest hunk I've ever seen, how do they do it?!
Best Kumamoto oysters; so fresh!
Shaun Doty, chef of Bantam & Biddy, eats here on his nights off. He loves the Pizza.