Patrons will find this trendy bistro located in a multi-story brick building dating back to 1889. The à la carte menu is seasonal and offers succulent treats such as New Zealand lamb chops, pistachio- crusted Florida grouper and osso buco. Other favorites include pasta dishes like the wild mushroom ravioli served with a 4 oz. filet mignon and the pappardelle with a wine braised lamb ragu. Local musical talent is presented occasionally. The owner cleverly named the establishment after the "Ma Bell" equipment which was found when refurbishing the property.
