"Franco Fazzuoli’s cozy haven for old-school Italian cooking is a throwback to quieter, more gracious times without the stuffiness and calcification typically associated with decades-old restaurants. Customers who still appreciate the classics — say, a prosciutto and melon starter, capellini pasta with tomato and basil (elegant in its simplicity), or a perfectly rendered chicken paillard — find their bliss here, as Fazzuoli and his staff deftly demonstrate what cordial-yet-professional service looks like. Don’t leave without a slab of half-crunchy, half-silky meringata, a meringue-based dessert made using Fazzuoli’s grandmother’s recipe." - Mcconnell Quinn, Nikki Buchanan
