With elegant cherrywood panelling, sunny yellow walls, and sumptuous velvet drapes, Mangia e Bevi embraces with its warmth. Quattro veterans Antonio Sauro and chef Rob Parrott teamed with Doug Grisdale to create another North Shore favourite, combining solidly executed Italian fare and gracious, knowledgeable service. Warm slices of house-baked rosemary and sea-salt focaccia are a lead-in for midday plates like the fresh fig tart. Perfect al dente pastas, such as papardelle marchigiane with wild-boar Bolognese, bridge the gap between lunch and dinner menus. Al fresco patio seating runs at a premium in warmer climes.