A pizzeria with six decades of history fires brick-oven pies and serves lasagna, chicken parmigiana, and lobster ravioli

Begin with plates of cured meats and cheeses before tasting tender gnocchi in creamy sauce and aged NY strip steaks

Chefs crush fresh tomatoes to prepare sauce that adorns wood-fired pizzas and generous portions of pasta in open-air kitchen

Italian entrees include lobster bouillabaisse with mussels or clams, grilled lamb tenderloin, and pan-seared pork chops

Indoor or outdoor seating accompanies dinners of sautéed mussels, gnocchi with salmon and fresh asparagus, and veal milanese

BYOB Italian joint dishes up pizzas with a slew of gourmet topping choices alongside entrees including chicken parmesan and tortellini

Angel-hair pasta with crabmeat and tomato-basil sauce; red snapper florentine; veal marsala with wild mushrooms; gourmet burgers

Entrées such as black angus steak, served with garlic truffle parmesean french fries and a cherry tomato & cucumber salad

Executive chef started cooking at age 14 in Italy; today his veal scallopine features eggplant, prosciutto, and fresh mozzarella

Chef Gabe Catalano and staff dole out baby spinach salads, veal cutlet sandwiches and lobster raviolis to upscale dining room