Penne is served with tomatoes, asparagus, basil and parmesan reggiano, but the best part is the tiny imini mushrooms, which add a woodsy character. The steak is thick, tender and well-trimmed. But the side of potato gratin is fine. The ample cooking staff ensures that service is well-paced, not overly rapid. Prices seem a bit high, though they're comparable to nearby Mimma's and the High Hat.
Tables are readily available on weekdays.
Expect weekend waits.