Chef and owner Peter Carini has extensive local restaurant experience, including jobs with the Milwaukee Athletic Club and a restaurant in Franklin. He frequently visits the dining room, chatting with customers and answering questions. Most diners are regulars. The decor is Sicilian nautical with an occasional fish or starfish in netting on the wall and some interesting photographs of Sicily. White and burgundy linens add a somber touch.
Dinners begin with slices of standard Italian-style bread studded with sesame seeds.
But the olive oil, seasoned with garlic, lifts it beyond the ordinary. The appetizer list, larger than most, has several different seafoods. Complaints were unnecessary as the clams, stuffed with breadcrumbs, were very acceptable. Minestrone with tomato, lentils and pasta seems underseasoned. Dressings are predictable but the herbed sour cream is a good bet.