A Ca Mia

Abundant Northern Italian dishes provide classic temptations, and changing features that riff on tradition are created by Chef-owner Eric Murphy – in collaboration with founder Paolo Nota. Saviotti, a mainstay “special,” plays to seasonal heartiness with three varieties of earthy mushrooms, shrimp, crabmeat, and beef-filled ravioli, all dressed in a butter-sage sauce and topped with Parmesan. Count on this and other types of pasta to be house-made. Tempting new desserts encompass rich Italian Chocolate Cake and Apple Cake with mascarpone-orange icing.   

Whether seated in the homey dining room, enhanced by open-kitchen sounds and aromas, or “The Text,” a popular winter-weatherized option, guests feel like they’re “at my house” – A Ca Mia’s translation. Appropriately, there’s no corkage fee at this BYOB.