While it’s said that man cannot live on bread alone, we could easily make an exception for 1860 Italia’s house-made loaf. Dense, yet airy, with a hint of garlic, salt, and olive oil, it’s baked with flour imported from Italy and is irresistible straight out of the oven. We knew this starter was a good omen for the rest of our meal, and we were right. 1860 Italia’s chefs made a memorable dish out of something as simple as gnocchi with tomato vodka sauce. They also outdid themselves with the more unusual lobster and truffle carbonara, with its generous portions of flavorful lobster chunks and smoked bacon. The popular restaurant was packed and nightclub-level loud during our Friday night visit. For a more intimate experience at this casually upscale spot, consider dining at lunchtime.