But served in a pristine yellow bowl on a doilied saucer, it leaves us with sweet memories of a morning caf au lait and tartine in France. Everybody needs their own trattoria. A place one can amble into night after night knowing the food will be first-rate, service caring and sincere, the atmosphere cozy and romantic, the pace unhurried. This intimate storefront is like gold in a stream. One wall is brick, two others sponged creamy orange.
Tablecloths are plastic and rust-colored.
It's so simple, you'd think there would be restaurants like this all over Boston. The rustic bread dipped in olive oil is sublime. Parma prosciutto, cured and chewy, is plated with buffalo mozzarella. There is a leisurely progression to the courses here. Savor the handmade and delicate eggplant-stuffed ravioli with garlic, basil, and tomato sauce.