A tastier choice was the grilled calamari, four large pieces on a surprisingly abundant chopped salad of lettuce, onions, capers and sliced black olives. The list of specials changes every Friday. But what could have been a high point, the piquant feta, was indiscernible. The best entree we sampled was also the least expensive. The penne gorgonzola was cooked properly al dente, and the fragrant sauce with thick slices of portobello mushrooms was anything but meek.
Entrees come with a choice of house salad or soup.
Go with the salad, which seems fresher than the minestrone, again overcooked to the point of mushy blandness. Of the house-made desserts there was one standout, more an American sweet than an Italian one. The server recommended the tiramisu, but the espresso-soaked sponge layers were on the sour side this particular evening. Seconds on the tasty, toasty complimentary garlic bread were brought with a smile. The wine list includes a score of reds and whites by the glass.