"Chef Giorgio Rapicavoli started Eating House as a pop-up restaurant but has moved the populr restaurant into a considerably more grown-up version. With a larger, sleek interior complete with a full bar and private dining room, it also serves new takes on many of its favorite dishes, like the cavatelli ‘carbonara’ with egg yolk, bacon, black truffle, and ‘carbon’ breadcrumbs, and an updated take on the beloved dirt cup." - Laine Doss