From the restaurant's website:
"We proudly serve sustainable local and domestic organic farm produce, our exclusive import of organic Flamingo sea salts and flower of sea salt from Sicily, extra virgin Moraiolo olive oil, October harvest, from Umbria, Delizia Estense wine and balsamic vinegars from Emilia, Galli parmigiano reggiano and pecorino cheeses from Umbria, Campisi pachino tomato sauce from Sicily, Olivieri truffles from Umbria, our house production of focaccia, “no-knead” farro and kamut bread, like our pastas, desserts and cookies.
Full bar. Serving lunch and dinner Mon–Sat. Closed Sun.
GQ: One of Alan Richman's Top 10 New Restaurants of 2009
"54 Mint, helmed by Alberto Avalle of New York City’s Il Buco and chef Salvatore Fraterrigo, sits on a corner of Mint Plaza, or piazza, as I came to think of it by the conclusion of my refreshingly real Italian meal."
— Gourmet.com
From the restaurant's website:
"We proudly serve sustainable local and domestic organic farm produce, our exclusive import of organic Flamingo sea salts and flower of sea salt from Sicily, extra virgin Moraiolo olive oil, October harvest, from Umbria, Delizia Estense wine and balsamic vinegars from Emilia, Galli parmigiano reggiano and pecorino cheeses from Umbria, Campisi pachino tomato sauce from Sicily, Olivieri truffles from Umbria, our house production of focaccia, “no-knead” farro and kamut bread, like our pastas, desserts and cookies.
Full bar. Serving lunch and dinner Mon–Sat. Closed Sun.
GQ: One of Alan Richman's Top 10 New Restaurants of 2009
"54 Mint, helmed by Alberto Avalle of New York City’s Il Buco and chef Salvatore Fraterrigo, sits on a corner of Mint Plaza, or piazza, as I came to think of it by the conclusion of my refreshingly real Italian meal."
— Gourmet.com