Being “farm-to-table,” or devoted to “seasonal-local” practices is practically second nature at NYC restaurants today.
Day: April 26, 2016
Halloween Dinner: Orange, Meaty and Tasty!
This year’s Halloween celebrations saw a big menu change. We decided to make each and every dish and beverage color orange. Also we’ve chosen our main course for that event to be a veal steak with a spicy pumpkin sauce…
Virginia's Finest: Smithfield Ham
The southern state of Virginia is well known for its hospitality and also for mastering the art of cooking smoked meats. The Smithfield Hams are the best example. Cooked in a long smoky process, learnt by locals from Native Americans, these veal hams taste like.
Bettaso Family Expands: New Restaurant Opens in Charlestown
With our popularity only rising in Alexandria and our skillful team expanding, we decided to open our second location! This time in 1 hour car ride distance from Alexandria – in Charlestown, Virginia! 323 people visited us on a first day and…
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With our popularity only rising in Alexandria and our skillful team expanding, we decided to open our second location! This time in 1 hour car ride distance from Alexandria – in Charlestown, Virginia! 323 people visited us on a first day and…