Owner Richard Gussoni and chef Luigi Iannuario's dishes are more fancy than flavorful, dishes such as scaloppini di vitello al funghi e Marsala don't seem worth the price tag. But homemade pastas such as fusilli spaccati and rigatoni vodka are worth a return trip. Crispy flatbread (with a glass of Chianti or bottle of Brunello if you're splurging) makes a great appetizer. Watch out for the boozing over-60 set, who seem to dominate the scene.
