Lukewarm on Lupa
The antipasti were quite good. Two of us shared three items: broccoli rabe with pepperoncini, tongue (thinly sliced with a bit of a fruity sweetness), and sardines with fennel and saffron. The sardines also had pine nuts and raisins, so I'd say it's a take on the Venetian sarde in saor. I didn't taste any saffron.
My main course was the pork shoulder with rose petal glassato. I don't know why they use the word "glassato" in an otherwise English description, but it wasn't rocket science to figure out it means glaze. The meat was moist and soft, and I suspect it had been braised and oven-finished. I wasn't thrilled with the sweetness of the glassato.
One thing is certain about the pork shoulder: they really need to work on the visual presentation. I'm sure it doesn't have to look like a lump of shit on a plate.