Go for the potato salad, one of the finest versions of the simple spud dish to be found in the Valley. Chalk up the thrill to a creamy base that's rich with egg tones, and an extra kick of finely chopped black olive, celery, red pepper and fresh parsley. It probably wasn't as good as this wonderfully sticky mess. Marinara, in particular, is such a symphony of acidic tomato it could make even the standard mystery meals served on commercial flights delicious. Lasagna, too, is a happy blending of sausage and ricotta stuffing, the pasta sheets swimming under a lush meat sauce.
Desserts are worth every penny.
A confetti pie, in fact, is an entire pie, almost like a lattice-crust potpie stuffed with fresh peach, apple, and blueberry. The jumbo portion is served with a side of vanilla bean ice cream drizzled with chocolate. Veal scallopine is outright boring, hued with a slightly burned aftertaste and sided with bland grilled baby carrots, zucchini and white rice. Parmigiano style, in this case, means nothing more than a drape of mozzarella dusted with paprika. There's turbulence to be worked out, as well.