Baked pasta dishes here are suited to cold winter nights. I love the mostaccioli with sausage and meatball, but it's not something I can have very often in the desert. Mostaccioli with tinned artichoke hearts is the best example of this problem. It's weighed down by spinach, mushrooms, peas and the unpleasant liquid from the artichokes. The wine list is well-priced and includes a number of rough, heavy reds from the south, appropriate with the heavy cream dishes.
Desserts are boring.
The best is the cannoli, but the filling is way too sweet. Servers are earnest and clueless. Just like at the eastside Gavi.