The Aging Room
Forty-five days of patience
Behind glass, over Himalayan salt, our beef rests until it learns some manners. You'll walk past it on the way to your table — say hello.
Steaks dry-aged 45 days over oak and salt. Pasta pulled by hand at four o'clock, every day. Two old countries, one table.
Behind glass, over Himalayan salt, our beef rests until it learns some manners. You'll walk past it on the way to your table — say hello.
Rolled fresh every afternoon. When it's gone, it's gone.
Twelve seats of dark marble, a barrel-aged negroni, and oysters for $2.50 every evening from five to seven. The badge below lights up when it's on.
A velvet room of its own — seats fourteen, pours generously. Closings, anniversaries, and the kind of birthdays that need a door.
Inquire"The Fiorentina arrived like an opera — carved tableside, finished with marrow butter. We went quiet for ten full minutes."
"Handmade tagliatelle finished in the wheel, next to a 45-day ribeye. Vegas has been waiting for this room."
"Oyster hour at the bar, then the agnolotti. Booked next month before the check came."
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@dolcivitaNew cuts, wine dinners and priority Saturday tables — for members only.
Members get priority Saturday tables, wine dinners, and word of new cuts first.
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