With Italian-born Federico Comacchio now running the kitchen, this stylish Tuscan attracts downtowners for exciting food as well as the vibrant loftlike space. Creative appetizers include a delicious asparagus flan on a sabayon spiked with apple-quince saba (reduced fruit juices) and topped with a poached egg. Excellent daily risotto and rabbit-filled manicotti gratin with Swiss chard and forest mushrooms are standout pasta courses. Spicy seafood stew followed by a chocolate caramel tart with caraway, orange-caramel mousse, and pistachio nib gelato makes a winning meal. Gems abound in a 200-plus Italian wine list.