A couple of jazz-, rock-, and food-loving friends joined forces to open this smart little restaurant in the center. Inside, warm, terra-cotta-sponged walls give off an orange glow; wine bottles line the walls, interspersed with photographs of musical greats. They cook the classics well here, and offer the local specialty capelletti ("little hats"), in three different ways—sauced with butter, with a meat ragù, or in broth. But fantasia also emanates from
the kitchen. The gamberi croccanti con riso venere e vellutata di zucca—shrimp so lightly fried you'd hardly know it was served with wild rice and a pumpkin purèe—is an absolute winner, as is everything else on the menu. The carefully-culled wine list includes lots of local wines, and service is stellar.