Start with Caprese, ripe tomatoes and fresh mozzarella, or a baked portobello mushroom in phyllo wrapping with fontina cheese sauce. Filling Italian lunches include spinach-ricotta stuffed crepes and Tuscan bread with portobello mushrooms. This is a cool place to eat, with red neon lights and artful photographs decorating the small dining room. The food is inventive and flavorful. Another winner is the Tonno allo Zenzero, a thick, pan-seared tuna loin coated with sesame seeds and ginger soy butter.
Service is always impeccable.
Strict dieters should stay away from this new Southern Italian eatery that serves oversized portions. For instance, the spaghetti and meatballs weigh in at more than 3 pounds and chicken cacciatore weighs in at more than 7 pounds. Expect lots of leftovers. If you can deal with the noise level, this place is lively and lots of fun. Antipasto Mezzanotte showcases fresh mozzarella made on the premises.