"Capri-born chef Giuseppe Giovanni uses traditional techniques in his restaurant, which also has a thriving catering arm. Pastas, such as rigatoni con polpettini, are made with imported Italian flour; the lasagna and pizzas, the latter of which has garnered the restaurant national attention, are baked in a wood-fired oven. Their robust dessert menu includes cannoli and chocolate souffle. Set in a comfortable but no-frills dining room, the food is the center of attention here." - Helen I. Hwang, Eater Staff
