Chef Matt Yohalem continues to charm the legions of local fans and lucky visitors who dine at his place with creative pasta dishes like pappardelle with braised duckling, caramelized onions, sun-dried tomatoes, and mascarpone-duck au jus or homemade pumpkin ravioli with pine nuts and sage brown butter. Entrées include rabbit leg panée with purple potatoes and mustard gravy, and a superb pancetta-wrapped trout with rosemary, wild mushrooms, and polenta. The menu,
which usually features several creative specials, emphasizes locally sourced ingredients. It's a crowded but enjoyable trattoria with informal ambience, reasonable prices, and a snug bar. For about $33, the prix-fixe dinner, with an appetizer, main dish, and dessert, is a steal, as is the late-night happy hour (served from 9 pm until close). Add a glass of wine from the reputable list of Italians and both your stomach and your wallet will leave happy.