Peter Zambri kicks off his soulful menu of antipasti, pastas, and mains with fine-tuned faves like rustic palotte with tomato passata, tagliatelle with sundried tomato cream sauce, and grilled pork scallopine with sauteed tomatoes, crispy pancetta, and polenta. The Moretti pizza oven cranks out 12-inch pies crafted from 48-hour fermented dough more bar snacks and a refreshed Italian wine list rounded out by Prosecco cocktails are welcome. Service is ace, with a staff who know their food and wine.