If you're looking for terrific food and something out of the ordinary—an Italian restaurant that also serves non-Italian food—dine at this French-styled bistrot: a warren of brilliantly colored rooms lit by chandelier. Chef Marco Fadiga has spent much time in England and France, and their culinary influences show. What's on offer each night is written on a blackboard, which is brought to the table. You can have marvelous raw oysters, as well as the plateau (a very un-Italian assortment of raw things from the sea). Traditionalists will thrill to his tortellini in brodo, and adventurous sorts might like the tartare di orata (sea bream tartare) served with fresh and candied fruit.