The crowd at this rustic restaurant is stylishly urban. Inspired by the proverbial "peasant" cuisine where meals were prepared in the kitchen hearth, chef-owner Frank DeCarlo cooks all of his wonderful food in a bank of wood- or charcoal-burning ovens, from which the heady aroma of garlic perfumes the room. Don't fill up on the crusty bread and fresh ricotta or you'll miss out on flavorful Italian fare like sizzling sardines that arrive in terra-cotta pots, or spit-roasted
leg of lamb with bitter trevisano lettuce and polenta.
Nov 1, 2006
We loved this place - the food is excellent and the atmosphere/decor is very appealing. We had a large party and every person was impressed.