Fodor's Expert Review Tramonti

This glass-walled restaurant is warm and inviting, with dangling fairy lights, hardwood floors, candles dripping onto old wine bottles, and chefs tossing dough high overhead beside a wood-fired oven. The pulpo (octopus) and beef carpaccio are ultrathin, a perfect accompaniment for the pizzas that come piled high with toppings like asparagus, mushrooms, ricotta, and Gorgonzola. Service is excellent; takeout is available.