"Open since 1962, this longtime fixture for many years didn’t even have a menu or a listing of prices, and to this day, relies primarily on specials. If available, the chicken cacciatore and the scarpariello are always excellent bets. Get started with a massive stuffed artichoke or the generous antipasto salad. There’s a small bar upstairs pouring drinks for those eagerly awaiting a table." - Robert Sietsema, Missy Frederick
