Critically acclaimed Chef Adolfo Garcia’s newest restaurant, a Mano, serves central and southern Italian cuisine. House-cured salumi, hand-crafted pastas, and long-simmered dishes
highlight the menu in this warm and welcoming trattoria. a Mano means by hand. The menu is filled with dishes that live up to its name. Ingredients are carefully sourced from local, sustainable, and artisanal purveyors. With the best
ingredients, Adolfo and Chef-partner Joshua Smith are dedicated to artisanal culinary technique, and a lot of patience. Centuries-old curing methods like for the Guanciale (with
pork sourced from MS farmer Justin Pitts) shows up in the Buccatini all’ Amatriciana