A couple of jazz-, rock-, and food-loving friends joined forces to open this smart little restaurant in the center. The interior's warm, terra-cotta-sponged walls give off an orange glow, and wine bottles line the walls, interspersed with photographs of musical greats. The classics are cooked well here, with the local specialty, capelletti ("little hats"), prepared three different ways—sauced with butter, with a meat ragù, or in broth. But the kitchen also produces contemporary fare. The gamberi croccanti con riso venere e vellutata di zucca—shrimp so lightly fried you'd hardly know it, served with wild rice and pumpkin puree—is an absolute winner. The carefully culled wine list includes many local wines, and the service is stellar.