We truly cannot remember when this unobtrusive landmark in the Ridglea neighborhood wasn’t a go-to spot for Italian favorites crafted with care. Order this to go: Chef Chris Hight gives the traditional caprese salad a twist, adding bits of flash-fried prosciutto to the mix, giving a crispy contrast to the creamy mozzarella, juicy tomato, and bright basil. Veal scaloppine finds fork-tender slices of meat in a light breading, mingling with mushrooms, capers, and tendrils of red onion in a lemony, buttery sauce. Firm, perfectly grilled shrimp resting over the pesto-swept ziti with pine nuts is the best pasta-seafood combo. Pro tip: Order and pay online, and be sure to provide a description of your car; cameras outside let them know when you arrive.

Note: Review reflects COVID-19 protocols in place at the time of visit.