In 2007 a slice of Italy was transported to the tropical outpost of St. John by Livio Leoni. The menu changes seasonally but always includes gourmet brick-oven pizza and in-house prepared pastas including ravioli stuffed with spinach, lobster and prosciutto. For heartier appetites there are Barolo-braised meats and osso buco made with veal shank and served over saffron risotto. The dining room features whimsical artwork. Closed on Tuesday during the off season April through November. During high season the chef prepares paella.