This key corner of Trastevere real estate has become "the Ferrara block": what was once an enoteca has expanded into a restaurant, wine bar, and gastronomic boutique. The renovations have resulted in an airy, modernist destination, with the original space as it was, all wooden chairs and ceramic-tiled tables. Service can be iffy to slow, and, in the end, the results coming out of the kitchen are inconsistent. A fine starter is ricotta-and-herb-stuffed zucchini flowers with crispy pancetta. Secondi include pigeon-quail alla diavola (spicy) with onions glazed in raspberry vinegar. But true to its enoteca roots, it's the award-winning wine selection that impresses here.