Addressing the realities of the current economy, owner Stefano Ongaro has transformed his chic ristoranteinto a more affordable, approachable trattoria. The Murano sconces are still up, but the tables have been stripped of linen and the vibe is more relaxed and casual. The kitchen specializes in risotto, house-made pastas like osso buco-filled agnolotti and entrées such as short ribs with polenta and a calamari-and frisée salad from the Adriatic Coast. The restaurant's signature antique meat-slicing machine turns out magnificent plates of prosciutto and salami.
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