Storia Cucina

Loved this place so much we went back two nights in a row. First night had the sourdough, meatballs, Cesar salad with white anchovies, and the salcitta pizza. Was all delicious. Second night had the marinated beets, arancini, cacio e Pepe, and bolognese. Again incredible. They also had delicious NA IPA, fully satisfied beer craving. Everything was so good I forgot to take a picture till the final dishes came. Staff were also great and kitchen was cooking efficiently!

— Nicole p

We went to dinner with my family and tried many of their dishes. The short rib special was very tender, the bolognese had great flavor, we also enjoyed the homemade sour dough that their starter is the same one since 1971! Definitely worth trying it

— Jack Johnson

Excellent selection of Italian dishes and cocktails, Amari. Came in for a small plate lunch, very kind and welcoming staff. Will return. Seems like a very welcoming high class establishment. I got the calamari and a Peroni.

— Gary Schmidt

Below 35 degrees, my husky and I made the walk down to our favorite Italian bar! Don’t think the patio was open but they let us sit outside anyway. Madyson was wonderful! Checked on us regularly even though she had to go outside in the freeeezing cold. Never felt forgotten and Willow was very excited for all the attention. Food great (Clams, Cocio e Pepe & house red wine)! Service excellent! Thanks yall!

— Chelsea Williams

The Taylor shellfish clams and Bolognese pasta were good, the squid ink linguine was bland. It was a busy Saturday night and lot of diners were at this place. It seems to be a local favorite

— Wei Huang