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A classy family-owned Italian restaurant off the Hill but very much in its spirit. You'll find local favorites like toasted ravioli and veal Parmesan made with Provel in addition to the eponymous cheese, but the broad menu also features such Old World dishes as escargot in garlic-herb butter and the Italian seafood stew cioppino. There are more than a dozen pasta dishes, including numerous vegetarian options, and meat lovers will enjoy strip steak topped with Asiago cheese, pork osso buco or a fourteen-ounce veal chop milanese. The lengthy wine list boasts numerous brawny Italian reds and a few cult California cabernets.