Chef Anthony Caturano pays homage to his Italian grandmother at this warm, convivial eatery by naming it after the tiny Abruzzian village where she was born and then putting a modern twist on the rustic dishes she would have cooked. Favorites include polenta smothered with sausage-meatball-rib sauce; wood-grilled veal porterhouse; and buttery ricotta-stuffed ravioli. An emphasis on garden-fresh ingredients means appetizers, like roasted prosciutto-wrapped figs stuffed
with gorganzola and wood-grilled octopus with white beans, change seasonally. What doesn't change is the friendly service, delicious food, and excellent wine selection (over 8,000 bottles), that's largely Italian.