This coal cellar in a turn-of-the-20th-century home was dug out, its stone walls and floor polished, and what has emerged is a dining oasis for locals and international jet-setters alike. The menu of more than 20 pasta dishes gives a tantalizing tug at the taste buds. Gnocchi here is made daily. The orecchiette ("ear-shape" disks of pasta) tossed with prosciutto and mixed garden vegetables is a symphony of textures. Cornish hen is marinated, pressed, and grilled to a juicy
brown, and the swordfish and fresh fish of the day are beautifully done on the grill.