"Homey Italian cuisine gets a modern polish at this downtown Franklin restaurant from chef Frank Pullara. A spacious outdoor patio (with cozy heaters for year-round dining) and a chic indoor dining room are the backdrops for elegant and rustic dishes like Piedmontese beef tartare, casarecce with lamb bolognese, and wood-fired pizzas with a 72-hour fermented dough. Larger plates also benefit from the wood oven, like a grilled prime sirloin steak with roasted potatoes and black garlic jus." - Ellen Fort, Jackie Gutierrez-Jones
