"Now this Italian spot could easily be located in the Big Boot itself. It’s small, warm, and has just over half a dozen tables. But the real reason it feels straight out of Italy? Because the chef (originally from the Italian region of Abruzzo) also greets you, takes your order, makes the bread, serves the food — essentially playing every role in the restaurant. And still manages to whip up a stellar menu from Rome, Bologna, and Naples including a lineup of homemade pastas and traditional sauces like the “Sunday Gravy” his Nonna Maria used to make." - Liz Newman
