"Helmed by Sicily-born chef Tony D’Amato, this old-school Italian restaurant has been around since 1979. The homemade pappardelle with lamb ragu and black truffle shavings, Faroe Island salmon piccata, and rich creme brulee are a few of the specialties worth trying, as is the buttery sea urchin pasta. Wash it all down with a big glass of Chianti in the dimly lit, white-table-clothed dining room." - Helen I. Hwang, Eater Staff
