Inside two joined-together 18th-century houses, owners Francois Petit and Yves Moreau helm an Italian restaurant with a bistro flavor. The room is distinctive: burnt-sienna walls, a wood pizza oven set behind a semicircular bar, and caramel tablecloths and chairs. Don't miss the thin-crust pizza and its accompaniment of oils flavored with pepper and oregano. Chef Moreau's pennini all'arrabbiata—tubular pasta with a spicy tomato sauce—is also good, as is the
homemade tiramisu for dessert. The kitchen closes at 11:30, and a musician performs nightly from 8 to 10:30.