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

Hand-tossed pizza baked on hot stone & Italian fare served in space flanked by flat-screen TVs playing sports games

Chef trained in Umbria concocts Italian cuisine alongside extensive wine & beer list at recently renovated green-certified restaurant

Hearty Italian cuisine; Freshly made pastas; Local seafood & steaks;

Lauded by the New York Times for fresh pasta; Imported & organic ingredients; Authentic Italian wines;

Antipasti such as fried calamari or bruschetta precedes entrees of veal marsala, baked rigatoni, or shrimp picatta.