Long-fermented dough and rice flour form the foundation of the Roman-style pinsa, a signature of this East Village vegan sanctuary. The resulting crust is cloud-like and airy, providing a sophisticated canvas for seasonal, plant-based toppings. Chef Pedro Allende’s menu is a technical triumph, featuring handmade pastas like gigli tossed in a decadent truffle cream sauce that challenges traditional dairy-centric notions. The aroma of toasted focaccia served in a miso bagna cauda fills the moody, velvet-clad space with intense umami depth. Texture is meticulously managed, from the rich porcini roux in the cappelletti to the delicate crunch of sweet potato chips. Natural wines from independent producers are curated to pair seamlessly with the deftly executed dishes. The experience concludes with a date cake that gains complexity from a hit of black salt and vanilla 'gelato'. It is a modern 'third place' where vegan Italian cuisine is elevated to a level of gourmet artistry.