This noisy mainstream Italian restaurant heightens the Taylor Street renaissance with an ever-changing menu of standards and innovative takes on familiar red-sauce territory. However, a tendency to overproduce dishes with too many ingredients can smother classic Italian simplicity: Eight ingredients topping excellent beef carpaccio is about four too many. Stick to the tried-and-true, like mussels in spicy tomato sauce or linguine with sautéed shrimp and asparagus in a sauce of white wine, tomato, and basil. Roasted pork chops shine through a blanket of pancetta and cabbage in white wine sauce. The tiramisù is a fine ending, as is the wonderful limoncello concocted by someone’s nonna. Service friendly but scattered.