There are tables now where customers used to wait for their orders, and bottled water and vegetables fill the meat counters. That meat is different, too, with focus on humbler cuts like stuffed veal breast, osso buco and stews.
Homemade pastas are delicious and change daily.
The tiramisu and zuppa inglese, for a change, are quite good. The aim of this restaurant is to feature fish and seafood that are not seen everywhere, so you can try your first yabbi here, a shellfish from Australia that looks like a miniature lobster. Of course, there are Maine lobsters, and steak or chicken for non-seafaring types. Not least is the rolling sushi cart, from which the chef will prepare maki sushi or hand rolls as you desire. The bronze pigs lighting the tables are held over from the Logan Square location, as is the quality of the meat.