’ino

Description
This tiny, eight-table space may be unassuming, but it was in fact a forerunner of the booming enoteca scene. The sandwich-heavy menu, made famous by its truffled egg toast, also features bruschette, tramezzini and panini. A Cubano-like special marries roasted pork with fontina, pickled red onion and hot peppers on a ciabatta, while a refreshing fennel salad is tossed with arugula, goat cheese and balsamic vinegar. Owners Jason and Jennifer Denton are devoted to local foods: The bread is from neighboring Blue Ribbon Bakery, the mozzarella is Joe’s Dairy, and Pat LaFrieda provides the meat.