Lots of red in the sauce and the decor and the smell of garlic mark this classic neighborhood Italian. Also antipasto and veal, if you fancy. And fresh-baked pies. Great meals come from simple things, such as good tomato sauce, rigatoni and fresh ricotta. Or linguine, tomatoes, shrimp and spinach.
Atmosphere is casual, but cooking is serious.
Pay everyday prices for wood-fired oven pizzas with gourmet toppings, roast chicken and rich pastas, and you still get contemporary touches such as good vegetables, cheeses and olive oil on the table. Good for before or after shows at Ruth Eckerd. You can go Italian two ways at this longtime West Side favorite served by two generations of the Pereiro family. There's gnocchi, braciole, veal, seafood and red sauce for traditionalists while son Michael has a modern chef's way with filet mignon, chicken and fish in wine, herb and citrus sauces. He'll show you the ingredients he has, even the raw meat and fish, and tell you how he can fix it.