This restaurant, formerly Onda, has been firing on all cylinders since Chef Michael LaPlaca took the reins to both the menu and kitchen. We received a basket of warm garlic ciabatta and ordered the chef's signature appetizer, crab cake arancini (lemon saffron risotto, pesto aioli with fresno pickles). It was very good, but seriously overpriced so I would not order it again. My wife's entree was another signature dish, chicken rollatini Parmesan which was entirely different from the usual chicken Parm in that a house made sausage using leg and thigh meat is wrapped inside a chicken breast that has been lightly breaded and topped with marinara and mozzarella. This dish proved to be almost as bountiful as it was delicious. Not to be outdone, I chose the chef's signature pasta, burrata agnolotti (lobster, chanterelle mushrooms, roasted corn butter) which was rich in flavors. Neither of us departed unsatisfied.
