We would have to say that restaurateur Alberto Lombardi does Italian best (though he covers French well too). Garganelli with fresh tomatoes and basil was a dream of simplicity. But paglia e fieno was another story, its green and white pasta (“straw and hay”) rich with chicken, mushrooms, truffle oil, and cream. Likewise the fiocchi: Gorgonzola-and-pear-stuffed “purses” with walnuts and dolce latte cream sauce. This space feels imported from Tuscany; we love the high ceilings, exposed brick wall, and charming covered patio. Beer & wine.