We wish Coltivare took reservations, but why should they? We arrived at the 5 p.m. opening time on a Sunday and forty people were waiting outside. In the cattle stampede, we got the last indoor four-top. And at this rustic, unpretentious spot, we enjoyed some of the best, most reasonably priced food in town. Dish after dish tasted grand, from grilled figs with prosciutto, cheese, and balsamic to corn on the cob loaded with basil aioli and Parm. Our visitor from Buffalo pronounced the spicy chicken wings different from but as good as the original (and just as messy to eat), while our pasta lovers relished the simple spaghetti with black pepper, Parmesan, and olive oil as well as the ricotta gnocchi with cheese, greens, and balsamic. We all split the retro pepperoni and tomato sauce pizza, livened up with added arugula. In cooler weather, the outdoor patio, surrounded by beds of vegetables and herbs, makes a good option. Good service and wine list.