Sitting in a cozy booth, we agreed to share all of our dishes, starting with an antipasti platter of cured meats, cheeses, olives, and marinated vegetables (the onions particularly good). For our pasta, we took a purist tack and chose orecchiette alla cecca, “little ears” of pasta with fresh mozzarella, basil, garlic, olives, and both diced tomato and a fresh tomato purée. We were reluctant to share the veal piccata with Gorgonzola polenta and asparagus; the dazzle of the capers in the lemon butter wine sauce pushed the dish over the top. (6/13)