Accanto's new chef Sean Temple, former executive chef of wine country's Paulee and sous chef at Paley's Place, has remixed the menu of Genoa's once-casual counterpoint to highlight fresh Italian fare every day of the week. Dive into pastas, from calamarata to cavatelli, and check out Accanto's apertivi hour menu for bites like bone marrow with giardiniera relish and silician parsley and bruleed pressed pork ciccioli with wild plum preserve.
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