Beloved no-frills Italian establishment.

Our Review

Chef Anna Picciolini's pasta dishes are expertly sauced and overflowing with meats and vegetables. On a recent visit rigatoni with mushrooms and sun-dried tomatoes was dressed with just the right amount of Gorgonzola cream sauce, the grilled portobellos were meaty and succulent, and the calamari were, well, average. But the tiramisu is one of the best around.

Chip Dudley

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