Despite a seemingly endless supply of seating, the wait for a table at this restaurant can be long on weekends. The huge bi-level space inside a redbrick building at the north end of Amoskeag Mills has high timber ceilings and exposed ducts. The kitchen prepares Italian food from a lengthy menu. Try any of several mix-and-match pastas and sauces, one of the wood-fired pizzas, or one of the many seafood dishes, such as mussels Fratello, simmered with fresh garlic, hot cherry peppers, extra virgin olive oil and white wine.
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