Chef Anthony De Vanzo uses his classic training and experiences in Italy to create a modern menu with small plates, salads, pastas and entrees. The eclectic wine list changes frequently and has many by-the-glass and half bottle options. The food is very well executed, especially the goat cheese tartlet with honey and thyme and the addictive pastas. Try the gnocchi with lamb bolognese and the chianti risotto with black truffle.

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