Fresh pastas and sauces lauded by the New York Times and The Boston Globe; tapenades, imported salami, cheeses, and antipasto

Sicilian-born owner follows homeland recipes as he crafts fresh sauces from vine-ripened tomatoes & pasta or pizza from imported ingredients

Family-style portions of tilapia oreganta, veal marsala, and gluten-free or whole-wheat pastas in white clam sauce

Italian dishes, many inspired by the owner's Sicilian grandmother, in a Western–themed eatery named for Roy Rogers's horse

Culinary team concocts made-to-order Italian eats at a restaurant awash in intimate lighting from a chandelier and copious candlelight

Amid log-cabin ambiance & outdoor patio of sprawling verandas, eatery crafts chicken, veal & fish in traditional Italian style

Lauded Northern and Southern Italian dishes such as all-natural, grass-fed veal, housemade gnocchi, and braised monkfish in saffron sauce

Hungarian goulash with diner's choice of meat and medley plates of gumbo or italian seafood

Italian classics such as chicken marsala and eggplant parmesan made from scratch

Creative dishes such as chipotle-pesto pasta as well as classics such as pesto penne and fried calamari