Cioppino, the eponymous seafood stew, is the signature dish at this lofty candlelit room. Chef Pino Posteraro impresses with homemade pastas and such Italian-Mediterranean dishes as Dover sole with fresh tomatoes and basil, and roasted rack of lamb with a candied garlic-lemon reduction. More rustic Italian fare, such as veal osso buco and braised beef short ribs, is also on offer. In good weather, you can dine on the street-side patio. Note to oenophiles: the wine list runs more than 60 pages.