Polished service, sleek decor, and Italian classics make this Arts District spot a good choice for pre- (or post-) performance dining. A starter of carciofi alla romana (above) came crispy-edged and sprinkled with cheese. Luxurious saffron-kissed risotto with bone marrow had been strewn with edible gold flakes, and slightly sweet bread crumbs coated a tender bone-in veal cutlet fried in butter with sage. Grilled prawns were tasty (but a tad mushy) and came with perfectly cooked white beans enlivened with guanciale. Best bets are pastas, especially the creamy cavalieri alla Nerano, made with provolone and both fried and puréed zucchini.