This small, homey southern Italian trattoria has an attractive interior and friendly staff. Appetizers include grilled or fried calamari -- the former a bit chewy but served in a tasty olive oil and lemon sauce, the latter with tomato sauce -- antipasto misto chock-full of meats and cheeses, and a grilled portobello mushroom with fresh mozzarella and sauteed green and red peppers. There are more than a dozen pasta dishes, including a tasty gnocchi al pomodoro and a linguine con gamberi full of garlic, shrimp, and broccoli. Pizzas come with either a nice sturdy thin crust or thick pan crust and toppings ranging from gourmet barbecued chicken to standards like pepperoni, mushrooms, and anchovies. Specials change daily -- one night a grilled halibut came in a simple but just-right white wine sauce with diced tomatoes and asparagus spears. The mostly Italian wine list is reasonably priced except for a few reserve options.
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