When Michael Del Pietro opened Sugo's Spaghetteria in Frontenac four years ago, he anticipated the exact sort of establishment that eager but cost-conscious restaurant-goers would crave during the long recession. Sugo's clean design and autumnal palette evoked a modern (even urbane) spot, yet prices were reasonable and portions generous: meatballs as big as tennis balls, a single serving of lasagna plentiful enough for two (or three) to share. If the menu was predictable, the kitchen executed it with enough finesse to distinguish it from an old-school red... More >>>