Chef Mark Newman has a knack for brightening up Old World Italian classics with modern flair. Although his appetizer list disappoints by leaning on too many clichés—think minestrone, fried mozzarella, and balsamic-dressed greens—the heart of the menu shines. Try a crispy pizza topped with sweet pickled fennel and spicy sausage, a bowl of surprisingly light short-rib pappardelle, or a perfectly pan-seared salmon atop an artichoke and carrot pureé. Excellent service, a good wine list, and sharp desserts round out a charming suburban dining experience.
Dishes We Liked
Pizza with housemade sausage ($14), rainbow trout with caramelized apples and crispy cauliflower ($24), wild Alaska salmon with braised artichokes and fava beans ($26), pistachio millefoglie with pistachio custard and honey ice cream ($9)