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, a wood-fired pizza, 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. There's live music most nights in the upstairs lounge.