Italian American immigrant founded neighborhood pizza place & has kept it running for 49 years with pizza, grinder sandwiches & seafood

Veal cheek with carrot purée, salmon with polenta & trays of cured meats & local cheeses served at upscale farm-to-table eatery

Sandwiches, salads, and corned beef dinners made from local, never frozen ingredients, and served in a nostalgic, parlor-style dining room

Shrimp vodka tortellini, grouper livornese, hand-cut rib eye & pizza pair well with fine wine

Homestyle fare from omelets and pancakes to barbecue pulled pork

Bountiful servings of steaming noodles or fresh, uncooked sashimi satiate diners nestled into comfy booths

Chef Carlo draws upon his Venetian heritage as he conjures up made-from-scratch pastas, as well as seafood & veal dishes

Grilled chicken & pineapple burritos, shredded beef rice bowls & vegetable chimichangas are components of hundreds of Mexican-entree combos

Carne-asada tacos escorted by queso fresco & pickled cucumbers, oyster tacos topped with honey-habanero aioli & guac made fresh to order

Sustainable, locally sourced produce and all-natural meats produce dishes such as free-range chicken with yam mash and sweet rosemary jus.