MICHELIN Guide’s Point Of View
"Earth, Wheat, Fire" is their motto and it is a perfect encapsulation of this concise menu, which is designed around seasonal vegetables and excellent house-made pastas. Faro is the kind of restaurant that one wants to return to—time and again. The dining room is enveloped in glossy white, furnished with an exposed kitchen at the rear and a wood-fired oven that features prominently throughout their cooking. The overall vibe may be sophisticated and upscale, but it is also undeniably luring and ever so comfortable. The scent of wood smoke in the air may be the ultimate amuse-bouche and an accurate prelude to the savory courses that are to follow. Here, even the most dedicated pasta master will likely be new to the squid-ink frascatelli (similar in appearance to a semolina spaetzle tinted black), which is served with exceptionally tender octopus and spicy 'nduja. Famished diners may also tuck into judiciously dressed agnolotti stuffed with ember-roasted sweet potato, followed by duck breast with rutabaga rosti, apple and crème fraîche. The chocolate dessert is a rustic delight, combining lush mousse in a dark and crumbly shortbread shell, topped with Nutella ice cream and hot fudge.