On the Table

Pappardelle al Ragù

If you ask the chef what to order, this is almost always the answer. Wide ribbons of pasta, rolled, cut and hung by hand in the kitchen that morning, tossed in a ragù that's been coaxing itself along on a low flame for the better part of a day.

Plated on a gold-rimmed dish with a stroke of sauce and olive oil drawn across it by the chef himself. The one plate that best explains what Eja is about.