Piedmont-born restaurateur Gianni Fassio grew up eating such dishes as pumpkin-stuffed ravioli with brown butter and sage, and for years he served his loyal band of prosperous customers the same thing. When he sold his restaurant in 2006, he put it into the hands of Daniel Scherotter, his chef of seven years, and Scherotter has kept the signature ravioli and other Fassio favorites. But he has branched out, too, pairing the seasons with a handful of Italian regions: the dishes of Lazio and Marche in spring, of Campania and Sicily in summer, and of Piedmont and Emilia Romagna in fall and winter. Pizza aficionados will always find several thin-crusted selections. Pizza is free during happy hour (after 4) with the purchase of two drinks.
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