Springtime on State of Mind Street is a beautiful thing.
Napoli's new owner handpicked veteran chef Brody Weaver to craft a menu of classic Italian dishes that rely on what Weaver calls simple, clean flavors with minimal ingredients. "Everything in the kitchen is done from scratch," said Weaver, so Napoli's marinara is made with heirloom tomatoes, its lasagna features mozzarella made in house, and the demi-glace for his Marsala combines the aged wine with a stock that takes three days to make.
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