The chef's restraint in putting this entree together is a hallmark of his skill, because I could still taste the chicken through the tangy sauce. The side of fettuccini comes with marinara, but I think just olive oil and a little garlic might complement the dish even better. This dish has a light, clean taste that works well with the side of pasta and red clam sauce. With its liqueur-soaked ladyfingers, marscapone and cinnamon, tiramisu is the Italian equivalent of apple pie, and Tonino's serves a fine rendition. The cannolis' fried sugar shell and sweet ricotta filling with chocolate chips was too rich for my taste, but the confection will satisfy anyone with a big sweet tooth.
Service is attentive, perhaps too much so.
Dinner is the only seating at Tonino's, but it's open daily, and I recommend going. Traditional and contemporary Italian. Moderate-sized dining room with tables and a few booths. Wine and beer.