Issue No. 07: Fire.
The autumn menu from the Marrone family oven — hand-cut pasta, blistered breads, and long Sundays on Maple Ave since 2016.
Read the menu ↓Editor's note — P. 00
Every autumn we rake the oak coals a little higher and let the oven do the talking. This issue gathers the dishes we cook when the nights turn — the ragù that simmers all afternoon, the fish we roast whole on Fridays, the olive-oil cake we'd eat standing up in the kitchen.
Read it like a magazine, eat it like family. Mark your pages, pass the bread, stay past the candles.
— Elena Marrone, chef & editor
From the chef — P. 05
“Feed the street first. Everything else follows.”
Elena Marrone — over a Trenton bakery, staged in Bologna, home in Riverton
Ten years in, the oven never cools: dough fermented 48 hours, whole fish on Fridays, lasagna regulars pre-order by the tray at the holidays.
Correspondence — P. 06
The back room seats 24; the whole place holds 80. Rehearsal dinners, christenings, team nights — family-style spreads from $55 per person.
Colophon — Visit
