As we sipped on Pear Bellinis, which were a sweet and light way to toast to an evening with friends, we became more and more excited for our first course to arrive at the table. Before we knew it our server, accompanied by four runners, was back at the table with our Antipasti course. The runners carefully placed each dish on the table in perfect harmony as our server provided a detailed explanation and told us to enjoy. All four plates were beautifully built and the texture and color of each made our mouths water. The Roasted Beet Tartare with Chianti Vinegar and Ricotta Salata was sweet, salty, and tangy with a perfect, slightly firm texture. The Mozzarella di Buffala with Arugula Pesto and DaVero Oil was rich, creamy, peppery and simply melted in my mouth. The Grilled Octopus with “Borlotti Marinati” and Spicy Limoncello Vinaigrette was an inventive dish with octopus that was plump, cooked perfectly, and complemented by the spicy yet sweet Limoncello Vinaigrette. The Neci con Funghi Misti was an earthy and savory play on a crepe. As we enjoyed each and every bite, we were left yearning for more of what Babbo had to offer.