Crudo means raw in Italian, which is Chef Cullen Campbell’s specialty. It’s sashimi with an Italian-style flair (think less ginger, more basil and olives.) Campbell’s pedigree does not end with raw cuisine. The menu is simple in structure, broken down into four distinct elements; crudo (raw), cotto (cooked), mozza (mozzarella), and griglia (grilled). There are several signature items that remain permanent along with seasonal options for each category, but within that handful of items is a surfeit of variety. Dishes such as Squid Ink Risotto (paired with decadent tuna confit) and the raw Ahi Tuna with smoked olives, lemon and egg, are decidedly unique and synonymous with the restaurant itself. The flavors are delicately crafted to the exact degree that they compliment the dish, such as black garlic in the Albacore crudo, horseradish dusting on the Short Ribs, or the precise ratio of caramelized onion and bacon relish served with their Fresh mozzarella. Meats are cooked on a custom-made wood-fired grill, mozzarella is pulled fresh daily, and Chef Campbell only uses the best local produce to deliver a truly original experience.