dopo

At dopo, Chef Jon focuses on the cuisine of his grandmother’s homeland, Sicily. This authentic Sicilian restaurant features dishes that are difficult to find outside of Sicily: caramelle (small stuffed pasta) with vin cotto (wine reduction sauce) and oregano, gelatina di maiale (pork gelatin), polpette all’ Etna (traditional meatballs from the Mount Etna region). stuffed seppie (cuttlefish) and samplers of classic hot or cold Sicilian antipasti, which can all be paired with wines from Sicily's 9 provinces. Perhaps the most adventurous way to try the full scope of dopo’s menu is to order the tasting menu ("sono nelle tue mani"). It's the most magical way to experience Sicily without having to fly there.