"The food at this Italian restaurant in the Tin Building is a mixed bag. We’re fans of the fried calamari that’s blanketed with lots of shredded parm and comes with a salsa verde instead of a boring marinara. On the other hand, the bucatini with clams and grated broccoli is just too salty. It’s nice to sit at the counter that faces the open kitchen, especially if you’re coming in from the cold, because the heat from the pizza oven will warm you up in seconds. Speaking of the pizzas, they’re thin, crispy, and generally fine, but you’re better off heading to —less than a 10-minute walk away—if you’re in the mood for a pie." - Kenny Yang
