A Ca Mia

TAKEOUT + CURBSIDE PICKUP

Happily, there’s a popular new room to visit “at my house”—the literal meaning of A Ca Mia. The countryside trattoria, where aromas drift from the open kitchen, has expanded dining facilities with “The Tent”—a covered and heated area that assures comfortable seating even when temperatures dip to 18°F. As always, this BYOB never charges a corkage fee, and Chef-owner Eric Murphy still partners with founding Chef Paulo Nota to develop Northern Italian specialties.

Pork Nantes, a current feature supplementing the famously sprawling menu, addresses seasonal appetites by plating moist and tender grilled pork loin atop rosemary-scented red skin potatoes, caramelized red onions, and Portobello and white mushrooms. A port wine demi-glace accented with green peppercorns and a touch of heavy cream provides a sumptuous finish. Since taking home leftovers is the norm here, pack some up to leave room for house-made crème brûlée, a worthy indulgence.