Chef Sebastian Martinez got in touch with some information about the new offerings, which focus on "tapas-style food" and cordial-based cocktails (plus beer and wine). The menu changes daily, but he shared a sample, featuring small plates like grilled octopus with seared clementine and candied pistachio; roasted potatoes with pepperoni, escarole, and preserved lemon; and salumi and cheese plates. "We like to stay playful with our desserts," added Martinez, "so they'll usually include anything from cotton candy to one of our beautiful amaros from around the world." Here's a peek at the sample menu.
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