Couples canoodling by candlelight and festive families sharing brick oven pizzas are the norm at this popular eatery, where checkered tablecloths and candle-wax- covered bottles set the mood. Our dinner started with hot bread served with olive oil, balsamic, and crunchy toasted garlic (which we could not get enough of ). Then we enjoyed mussels sautéed with bacon and peppers and served over linguine. The evening’s special was an excellent veal saltimbocca, not the usual cutlet but a thick-cut chop perfectly pan-seared and simply seasoned. (2/13)