plated bagna 550

If you’re not familiar with this classic Piedmontese dish, you’re in for a treat. Roughly translated, bagna cauda means “hot bath,” and what a glorious hot bath it is. The ingredients are simple — olive oil, garlic, anchovies, and lemon — but together they create something exquisite. The anchovies are garlic melt into the warm fat, mellowing and releasing their alluring aromas to form a dip perfect for the bounty of winter vegetables we’ve got in the kitchen. Served in these warm pots, the bagna cauda lives up to its name.

We’ll be serving our take on bagna cauda at dinner in the restaurant alongside roasted root vegetables and buttery, tangy Castelmagno cheese.

Call 510-547-5356 or reserve online.