The Caesar salad was a delightful change of pace; with its brioche croutons, white anchovies, and red piquillo peppers, it was as pretty to look at as to eat. For a twist on the traditional sauce, try the almost briny lobster bolognese; it took simple spaghetti chitarra to a new level. Chocolate mascarpone mousse embellished with brandied cherries and pistachio meringue brickle—well, no more need be said about that. The space has a classic feel, with exposed beams and Murano glass chandeliers.