Pastas are cheap and good, almost never overcooked. Try the linguine with clams and white-wine sauce, the simple but very good spaghetti with tomato sauce, or the jumbo ravioli filled with meat or cheese. Main-course successes include veal scallopine with butter and lemon, veal pizzaiola, or veal Marsala. Roasted chicken and shrimp are other treats. The daily specials tend to be more expensive but worth it.
Whole rockfish is another worthwhile splurge.
Pasta accompanies most main courses, but vegetables usually can be substituted. Anyone who misses the spumoni, tortoni, and tartufo of a generation or two ago should stick around for dessert. Closed for lunch Saturday and Sunday. 2001 by Washington Magazine Inc.