Best bets here are the specials, which might include homemade ravioli Fra Diavolo with full-bodied, spicy sauce. But the kitchen, and the service, can be uneven, and folks who arrive from afar with high expectations from its buzz-worthy early days might be disappointed. Here in tiny T or C though, it is still a standout. Wood-fired pizzas, Pomodoro linguini (order it when tomatoes are in season), a good bruschetta, and a varied regional beer list are highlights, as are the zesty, deep-flavored fruit sorbets (blood orange, berry). There's an interesting wine list, too. The renovated building, with a gorgeous pressed-copper ceiling, makes for an appealing frontier-meets-modern vibe.