This sleek restaurant concept originated in Rome. The chef prepares classic dishes that feature some modern twists. For starters there are several tartare plates to choose from, including beef and tuna. Most of the pasta is made in-house and includes a well-prepared seafood tagliolini. The Neopolitan artisan pizzas are another popular option. My favorite hearty dish is the braised veal shank with grilled portobello. Lunch is served on Saturday and Sunday.